Low Carb Classic Stuffed Bell Peppers
Elevate your dinner game with these irresistibly flavorful Low Carb Classic Stuffed Bell Peppers! Packed with juicy ground turkey, nutrient-rich cauliflower rice, and a medley of Italian-inspired seasonings, this healthy twist on the classic dish offers the perfect balance of comfort and nutrition. The bell peppers are baked to tender perfection, filled with a hearty tomato-based filling, and topped with melted mozzarella cheese for a delightful finish. Ready in just over an hour, this keto-friendly recipe is ideal for prepping ahead or serving as a crowd-pleasing weeknight meal. Garnished with vibrant fresh parsley, every bite bursts with savory satisfaction while keeping carbs in check. Perfect for those following a low carb lifestyle or simply craving a guilt-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium bell peppers
- 2 tablespoons extra virgin olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 pound ground turkey
- 2 cups cauliflower rice
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the hollowed-out peppers aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the ground turkey to the skillet and cook until browned and fully cooked, breaking it apart with a spatula, approximately 7-8 minutes.
Stir in the cauliflower rice, diced tomatoes (with liquid), tomato paste, Italian seasoning, salt, and black pepper. Combine everything well and let it cook for an additional 5 minutes to blend the flavors.
Remove the skillet from the heat and stir in half of the shredded mozzarella cheese.
Place the hollowed-out bell peppers in a baking dish, cut-side up, and evenly fill them with the hot turkey mixture.
Sprinkle the remaining mozzarella cheese over the top of the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
Garnish with fresh parsley before serving and enjoy your low carb stuffed peppers!
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 40.1 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1110 mg | 85% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2862 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
