Turkey Stuffed Bell Peppers | Gluten-Free

You will love this simple turkey stuffed bell peppers recipe, high in protein and fiber! Pin it for later here.

Are there meals that just remind you of home? Turkey stuffed bell peppers is one for me! This is a classic recipe my mom made growing up (well.. once I was older; when I was little we lived off casseroles with 6 kids in the house, hah!), and as per usual I’ve put my own spin on it! I hope this simple stuffed bell peppers recipe becomes a favorite in your home, too!

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Stuffed Bell Peppers

Stuffed bell peppers are usually made with a combo of ground meat, spices and rice. I made a few modifications to healthify these stuffed bell peppers just a bit more!

How I Healthified These Turkey Stuffed Bell Peppers

I did a few things to up the nutritional ante on these stuffed bell peppers. Here’s how I healthified this stuffed bell peppers recipe:

1. Using a lean ground meat. Look for ≥93% lean. You can choose beef, turkey or bison.
2. I decreased the meat and added more bulk in veggies. Don’t worry there’s still plenty of protein, but this increases the fiber of the meal.
3. Decreased the salt.
4. Used brown rice instead of white rice (again increases the fiber content and more vitamins and minerals!).

I also added spices and minced garlic to make it more flavorful!

What I Like About Stuffed Bell Peppers

I really love serving stuffed bell peppers because they’re delicious and nutritionally balanced. They’re high in protein and include a whole grain and non-starchy veggies all in one, yummy BITE! This makes meals super simple. Literally you could serve stuffed bell peppers by themselves with fruit for dessert and boom, you are done! But, if you wanted to they also pair nicely with a delicious salad, roasted veggies or a yummy garlic bread.

Tips for Success with these Turkey Stuffed Bell Peppers

You can make these with any ground meat, but I’ve written this recipe with ground turkey today. Pro tip for cooking with ground turkey: do not overcook! Overcooked ground turkey has a dry mouthfeel and is less flavorful. That’s why I suggest cooking in the pan until no longer pink (rather than cooked all the way through), and then finishing cooking the turkey in the oven. Then, cover with foil the last few minutes of baking so the tips of the turkey don’t burn!

Without further adieu, let’s cut to the recipe!

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Stuffed Bell Peppers

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Main Dish

Cuisine American

Servings 4 servings

Calories 283 kcal

Ingredients

  

1x2x3x

• 1 tsp olive oil
• 1/2 onion, chopped
• 3/4 lb lean ground turkey (≥93% lean or leaner, can use another ground meat)
• 1 large garlic clove, minced
• 2 large mushrooms, diced
• 1 1/2 c cooked brown rice
• 8 oz tomato sauce
• 1/4 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp thyme
• pepper, to taste
• 4 red bell peppers

Instructions

 

• Preheat oven to 350°F. Cover a baking sheet with foil.
• Heat skillet on the stovetop to medium heat. Add oil and move around so it coats most of the pan. Add onions and sauté until translucent and soft (7-10 min).
• While onion is sautéing, deseed the bell peppers by cutting off the tops of each pepper and then removing the seeds and membranes.
• Add diced mushrooms and ground turkey to skillet. Break the turkey into tiny pieces as it cooks. Cook until the turkey is no longer pink (~3-4 min). Remove any drippings from the pan.
• Add cooked brown rice, tomato sauce, salt, oregano, thyme and minced garlic to the pan. Mix well and let cook together ~3-4 min.
• Stuff peppers with meat mixture. Place on baking sheet.
• Bake for 15 minutes in oven. Cover with foil and bake 5 more minutes. Serve.

Nutrition

Sodium: 229mgSugar: 3gFiber: 4gPotassium: 184mgCholesterol: 60mgCalories: 283kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.2gSaturated Fat: 2gFat: 8gProtein: 20gCarbohydrates: 32g

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