Italian-Style Stuffed Bell Peppers with Ground Turkey
15min
35min
2
325
Chef's Note
For extra flavor without adding carbs, try roasting the bell peppers for 10 minutes before stuffing them. This creates a deeper, slightly smoky flavor that complements the Italian seasonings beautifully.
Tags
Ingredients
2 large bell peppers (red or yellow)
8 oz ground turkey
1 tablespoon olive oil
1/2 medium onion
2 cloves garlic
1 small zucchini
4 oz mushrooms
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
2 tablespoons fresh basil
1/3 cup mozzarella cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the 2 bell peppers in half lengthwise and remove seeds and membranes. Place cut-side up in a baking dish.
- 3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 diced onion and cook for 3-4 minutes until softened.
- 4
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 5
Add 8 oz ground turkey to the skillet and break it up with a wooden spoon. Cook for 5-6 minutes until no longer pink.
- 6
Add 1 small diced zucchini and 4 oz chopped mushrooms to the skillet. Cook for 3-4 minutes until vegetables begin to soften.
- 7
Stir in 2 tablespoons tomato paste, 1 teaspoon Italian seasoning, and 1/4 teaspoon red pepper flakes. Cook for 2 minutes to develop flavors.
- 8
Remove from heat and stir in 1 tablespoon chopped fresh basil. Season with salt and pepper to taste.
- 9
Divide the turkey mixture evenly among the bell pepper halves.
- 10
Cover the baking dish with aluminum foil and bake for 20 minutes.
- 11
Remove foil, sprinkle 1/3 cup mozzarella cheese evenly over the stuffed peppers, and bake uncovered for an additional 10 minutes until peppers are tender and cheese is melted and lightly browned.
- 12
Garnish with remaining 1 tablespoon fresh basil before serving.
Nutrition Information (per serving)
325
28g
15g
18g
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