1 hour 10 minutes
- 4 large bell peppers of your choice, stem and seeds removed, sliced in half lengthwise
- ½ cup sprouted brown rice, cooked
- 1 tablespoon avocado oil
- 1 pound ground turkey
- 2–3 garlic cloves minced
- ¼ red onion, minced
- ¼ cup parsley, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup marinara
- shredded goat cheese
- Preheat the oven to 375 F.
- In a large skillet over medium heat add the avocado oil.
- Add in the turkey and cook half way where it's still pink, about 3 minutes.
- Add in the garlic, onion, parsley, salt and pepper.
- Stir and cook until the turkey is done, about 3–5 minutes.
- Remove from heat and add marinara sauce and rice
- In a 8 x 8 baking dish greased or lined with parchment paper, add the bell peppers and fill them with the turkey mixture.
- Sprinkle with goat cheese and bake for 45 minutes.
Simple recipes are often the best ones. But even though it tastes great, serving something like plain ole rice and meat doesn’t sound too exciting. However, things take a different turn when you serve that rice and meat inside a deliciously roasted pepper. And the meal sounds even better when you mix in some healthy fats, sauce and a little cheese.
That’s right, I’m talking about stuffed peppers — turkey-stuffed bell peppers, to be exact.
Turkey-Stuffed Bell Peppers: A Low-Carb Meal
Usually, you’d use ground turkey, cheese and sauce in a pasta-style dish. But in this case, it’s all part of a veggie-packed, low-carb meal. Instead of noodles, you’ll get a crisp bite of fresh bell pepper.
You’ll still enjoy a little carbohydrate goodness in the form of sprouted brown rice, but the minimal amount means you won’t feel bloated and heavy afterward; you can even leave it out if you’d like. So what makes these turkey-stuffed bell peppers so great?
For starters, bell peppers are packed with vitamin C. Just eating one provides twice the daily recommended value of the vitamin, and three-fourths of your daily vitamin A requirements. They’re also low in calories; one entire pepper is just 37 calories.
These healthy stuffed peppers are also made with ground turkey, which is a nice, lean alternative to ground beef and makes for a good change of pace from the usual chicken breast or ground beef. It’s also high in protein, great for refueling after workouts.
While this recipe isn’t totally carb-free, we only use 1/2 cup of sprouted brown rice between four servings. Having a little rice helps these stuffed peppers feel more substantial without adding too many carbohydrates. Because the rice is a sprouted food, it’s also easier for the stomach to digest.
How to Make Turkey-Stuffed Bell Peppers
This low-carb dinner comes together really quickly. You can have these turkey-stuffed peppers ready to go in the oven in 10 minutes, perfect for busy weeknights.
Let’s get cooking!
Start by preheating the oven to 375 F. In a large skillet, heat the avocado oil over medium heat.
Add the turkey and cook until half of the meat is still pink, or about 3 minutes.
Next, add in the garlic, onion, parsley, salt and pepper. These seasonings will give the ground turkey tons of flavor, just what you want in stuffed peppers.
Let the turkey cook for another 3–5 minutes or until it’s cooked through.
Then remove the skillet from the heat and stir in the marinara sauce and rice.
Next, line an 8 x 8 baking pan with parchment paper or grease it. If you haven’t already done so, slice your bell peppers in half lengthwise, removing the seeds and stems.
How gorgeous are these bell peppers?! They’re almost too pretty to stuff — almost. It’s time to fill them up with the turkey mixture, then top them off with the goat cheese.
Slide the turkey-stuffed bell peppers in the oven and let them bake for about 45 minutes.
Serve some extra marinara sauce on the side for drizzling purposes.
These low-carb turkey bell peppers make a colorful, simple meal that the whole family is going to love.
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