Spaghetti Squash Stuffed Bell Peppers
Transform your weeknight dinner routine with these irresistible Spaghetti Squash Stuffed Bell Peppers—a healthy, flavor-packed twist on classic stuffed peppers! Tender bell peppers are filled with a delicious medley of roasted spaghetti squash, seasoned ground turkey (or chicken), and a rich tomato-based sauce, then topped with gooey melted mozzarella for the perfect finishing touch. This recipe combines wholesome ingredients like minced garlic, diced onion, and Italian seasoning to create a comforting, low-carb meal that's both satisfying and nutritious. With only 20 minutes of prep time and an easy-to-follow method, this dish brings together fresh flavors and cozy textures in every bite. Perfect for meal prep or a family dinner, these gluten-free and customizable stuffed peppers are guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 4 large Bell peppers
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 pound Ground turkey or chicken
- 1 15-ounce can Diced tomatoes, canned
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle each half with 1 tablespoon of olive oil. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily shreddable.
While the squash is roasting, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Set the hollowed peppers aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced onion, and sauté until softened, about 3 minutes.
Add the ground turkey (or chicken) to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Stir in the diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, allowing the flavors to combine.
Once the spaghetti squash is cooked and cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Add the strands to the skillet with the turkey mixture and stir to combine.
Reduce the oven temperature to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish, evenly divide the filling among the peppers, and top each with shredded mozzarella cheese.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 928 mg | 20% | |
*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.
