You know that feeling when you want something hearty and satisfying but also want to keep things light and healthy? That’s exactly why I fell in love with these low carb stuffed bell peppers. They’re colorful, packed with flavor, and honestly so easy to throw together on a busy weeknight.
I started making these when I was looking for dinners that didn’t leave me feeling sluggish afterward. Turns out, bell peppers make the perfect edible bowl, and ground turkey keeps everything lean without sacrificing taste. Let me walk you through everything you need to know! 😊
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Why Low Carb Stuffed Bell Peppers Are a Game-Changer
These stuffed bell peppers with ground turkey have become my go-to when I need something quick but impressive. They look fancy enough for guests but take maybe 15 minutes of actual prep work.
The best part? You’re getting a complete meal in one colorful package. Protein, veggies, and tons of flavor all baked together until the peppers get tender and slightly caramelized at the edges.
I love that you can prep these ahead too. Sometimes I stuff them in the morning, pop them in the fridge, and just slide them into the oven when dinner time rolls around. Total lifesaver on chaotic days.
What Makes These Stuffed Peppers So Healthy
Let’s talk about why these healthy stuffed peppers actually deserve that label. Bell peppers are loaded with vitamin C and antioxidants, plus they add natural sweetness without any carbs from rice or bread.
Ground turkey is lean and protein-rich, which keeps you full without the heaviness of beef. I season mine really well because turkey can be a bit bland on its own, but that’s an easy fix with the right spices.
You’re skipping all the starchy fillers that usually weigh down traditional stuffed pepper recipes. No rice, no breadcrumbs, just wholesome ingredients that actually make you feel good after eating.
If you’re into meal prep like me, you might also love my warm apple cinnamon protein oats</a> for breakfast. Keeping things balanced throughout the day makes such a difference.
Perfect for Keto and Low Carb Lifestyles
If you’re following keto or simply watching your carbs, these low carb stuffed bell peppers fit perfectly into your meal plan. This keto stuffed bell peppers recipe is made with lean protein and comes in at just a few net carbs per serving, especially when you use red or yellow peppers, which tend to be slightly sweeter while still staying low carb.
I’ve served these stuffed bell peppers with ground turkey to friends who aren’t even watching carbs, and they never notice anything is missing. The flavors are bold and satisfying, making this a healthy stuffed peppers option that feels like real comfort food—no one ends up wishing for rice.
You can easily customize this low carb dinner recipe based on what you have on hand. Sometimes I add diced zucchini or mushrooms to bulk things up without adding carbs. Other times, I throw in jalapeños for heat, making these peppers even more flavorful and filling.
Low Carb Stuffed Bell Peppers with Ground Turkey
Ingredients
- 6 large bell peppers any color you like
- 1.5 pounds ground turkey
- 1 cup diced tomatoes canned or fresh
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 cup shredded cheese cheddar or Mexican blend
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 375°F and grab a baking dish that fits all your peppers snugly.
- Cut the tops off each bell pepper and remove the seeds and membranes inside. Give them a quick rinse if needed.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until it softens, about 3 minutes.
- Toss in the ground turkey and break it up with your spoon. Cook until it’s browned and no pink remains, roughly 7-8 minutes.
- Add the minced garlic, cumin, paprika, Italian seasoning, salt, and pepper. Stir everything together and let those spices bloom for about a minute.
- Mix in the diced tomatoes and tomato paste. Let this simmer for 5 minutes so the flavors meld together nicely.
- Remove from heat and stir in half of your shredded cheese. This helps bind everything together.
- Stand your peppers upright in your baking dish. Spoon the turkey mixture into each pepper, packing it in gently.
- Top each stuffed pepper with the remaining cheese because cheese makes everything better, right? 😋
- Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake another 10-15 minutes until the peppers are tender and the cheese gets bubbly and golden.
- Let them cool for just a few minutes, then garnish with fresh herbs and serve.
Video
My Favorite Low Carb Dinner Recipe Tips
Making this low carb dinner recipe work for your family is all about the little tweaks. I always taste the meat mixture before stuffing the peppers because that’s when you can adjust seasonings.
Don’t skip browning the turkey properly. Nobody wants a watery filling, so let it get some nice color and cook off any excess moisture first.
Choose peppers that can stand upright when you cut the tops off. Sometimes I trim just a tiny bit off the bottom if one’s being wobbly, but be careful not to create a hole or your filling will leak out.
For more ideas on keeping dinners interesting, check out my low carb buffalo cauliflower wraps</a>. They’re another favorite when I need something quick and tasty.
Ingredients
Here’s what you’ll need to make six stuffed peppers:
- 6 large bell peppers (any color you like)
- 1.5 pounds ground turkey
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
Let me break down how simple this really is:
1. Preheat your oven to 375°F and grab a baking dish that fits all your peppers snugly.
2. Cut the tops off each bell pepper and remove the seeds and membranes inside. Give them a quick rinse if needed.
3. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until it softens, about 3 minutes.
4. Toss in the ground turkey and break it up with your spoon. Cook until it’s browned and no pink remains, roughly 7-8 minutes.
5. Add the minced garlic, cumin, paprika, Italian seasoning, salt, and pepper. Stir everything together and let those spices bloom for about a minute.
6. Mix in the diced tomatoes and tomato paste. Let this simmer for 5 minutes so the flavors meld together nicely.
7. Remove from heat and stir in half of your shredded cheese. This helps bind everything together.
8. Stand your peppers upright in your baking dish. Spoon the turkey mixture into each pepper, packing it in gently.
9. Top each stuffed pepper with the remaining cheese because cheese makes everything better, right? 😋
10. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake another 10-15 minutes until the peppers are tender and the cheese gets bubbly and golden.
11. Let them cool for just a few minutes, then garnish with fresh herbs and serve.
For more inspiration on ground turkey recipes, I love browsing resources like this ground turkey stuffed peppers guide</a> which offers additional variations and tips worth checking out.
How to Store and Reheat
These peppers keep beautifully in the fridge for up to four days. Just store them in an airtight container and reheat in the microwave or back in the oven.
I actually think they taste even better the next day once all the flavors have had time to hang out together. Sometimes I’ll make a double batch just to guarantee leftovers.
You can freeze them too. Wrap each pepper individually in plastic wrap, then store in a freezer bag for up to three months. Thaw overnight in the fridge before reheating.
Final Thoughts
These stuffed bell peppers with ground turkey have earned a permanent spot in my dinner rotation, and I think they’ll become one of your favorites too. They’re the perfect example of how healthy eating doesn’t have to be boring or complicated.
Give them a try this week and let me know what you think! Feel free to experiment with different cheeses, spices, or veggie add-ins. That’s the beauty of this recipe – it’s super forgiving and always turns out delicious. Happy cooking! 🌶️
