Description
Delicious and healthy ground turkey stuffed bell peppers without any rice. These stuffed peppers are packed with flavorful ground turkey, tomato paste, and spices, topped with gooey mozzarella cheese, making for a low-carb, protein-rich meal perfect for a quick dinner.
Ingredients
Scale
Filling
- 1 lb ground turkey
- 8 oz tomato paste
- 1/3 cup water
- 1 tbsp poultry seasoning
- 1/2 tsp garlic powder
Peppers and Topping
- 4 bell peppers (halved lengthwise and hollowed out to create a bowl shape)
- 1.25 cup mozzarella (freshly shredded)
Instructions
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes, creating bowl-shaped halves to hold the filling.
- Make Filling: In a skillet over medium heat, cook the ground turkey until fully browned and no longer pink, breaking it up as it cooks.
- Add Sauce and Seasoning: Stir in the tomato paste, water, poultry seasoning, and garlic powder into the cooked ground turkey. Mix well and let simmer for about 5 minutes to combine flavors and slightly thicken.
- Stuff Peppers: Spoon the turkey mixture evenly into each hollowed bell pepper half, filling them generously.
- Top with Cheese: Sprinkle the shredded mozzarella evenly over the stuffed peppers to cover the filling.
- Bake: Preheat the oven to 375°F (190°C). Place the stuffed peppers in a baking dish and bake uncovered for 20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve: Remove from oven and let rest for a few minutes before serving warm.
Notes
- Choose bell peppers of similar size for even cooking.
- Feel free to swap mozzarella with cheddar or a cheese of your preference.
- For extra moisture, cover the baking dish with foil for the first 10 minutes of baking.
- This recipe is naturally low-carb and does not include rice to keep it light.
- Can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if refrigerated.
