Low Carb Low Fat Turkey Stuffed Bell Peppers Italian Style
Elevate your weeknight dinner with this flavorful and nutritious recipe for Low Carb Low Fat Turkey Stuffed Bell Peppers Italian Style! These vibrant bell peppers are generously filled with a savory mixture of lean ground turkey, zucchini, onions, and garlic, all simmered in a seasoned blend of diced tomatoes and tomato paste for authentic Italian-inspired flavor. Perfect for health-conscious eaters, this dish is naturally low in carbs and fat while packing plenty of protein and fiber to keep you satisfied. Baked to tender perfection and garnished with fresh parsley, these stuffed peppers make an easy yet impressive meal that’s gluten-free, meal-prep friendly, and ideal for the whole family. Try it tonight for a guilt-free comfort food experience!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground turkey (lean)
- 1 small, diced zucchini
- 1 small, diced onion
- 2 minced garlic cloves
- 14.5 ounces canned diced tomatoes (no salt added)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
- 1 teaspoon olive oil (optional, for sautéing)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and chop the removed tops (excluding the stem) to include in the filling.
Heat a large skillet over medium heat. Add the olive oil if desired. Sauté the diced onion, garlic, zucchini, and chopped bell pepper tops until softened, about 3-4 minutes.
Add the ground turkey to the skillet and cook until no longer pink, breaking it up with a spatula, about 5-6 minutes.
Stir in the diced tomatoes, tomato paste, Italian seasoning, paprika, salt, and black pepper. Cook for an additional 5 minutes to combine and slightly reduce the mixture.
Arrange the hollowed bell peppers in a baking dish so they stand upright.
Fill each pepper with the turkey mixture, packing it down gently with a spoon.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 47.2 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3868 mg | 82% | |
*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.
