Low Carb Stuffed Red Pepper
Elevate your weeknight dinner with this flavorful Low Carb Stuffed Red Pepper recipe! Bursting with wholesome, nutrient-packed ingredients, these vibrant red bell peppers are filled with a savory mixture of lean ground turkey, cauliflower rice, and juicy cherry tomatoes, all seasoned with aromatic Italian herbs, paprika, and garlic. Perfect for keto, paleo, or low-carb diets, this dish combines hearty textures and bold flavors without the guilt. Topped with optional Parmesan cheese and fresh parsley, these stuffed peppers are baked to tender perfection, delivering a satisfying and healthy meal in just under an hour. Easy to prepare and beautifully presented, they make an excellent choice for a family dinner or meal prep. Don't miss out on this irresistibly healthy recipe!
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 1 pound Ground turkey
- 2 cups Cauliflower rice
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 cup, halved Cherry tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, grated Parmesan cheese (optional for topping)
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Stir in the ground turkey and cook for 5-6 minutes, breaking it apart with a spoon, until fully browned.
Add the cauliflower rice, cherry tomatoes, Italian seasoning, paprika, salt, and black pepper to the skillet. Stir and cook for 3-4 minutes until everything is well combined and the cauliflower rice is tender.
Remove the skillet from the heat and stir in the chopped fresh parsley.
Brush the outside of the red peppers with the remaining olive oil, then place them in a baking dish.
Spoon the turkey and cauliflower mixture evenly into the hollowed peppers. If desired, sprinkle the tops with Parmesan cheese.
Bake the stuffed peppers in the preheated oven for 20 minutes, or until the peppers are tender and the filling is heated through.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh parsley, if desired.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 33.0 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 834 mg | 64% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2225 mg | 47% | |
*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.
