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Keto Ground Turkey Stuffed Peppers - A Simple, Satisfying Weeknight Dinner

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red or yellow are slightly sweeter)
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean is a good balance)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup riced cauliflower (fresh or frozen, thawed)
  • 1 cup chopped spinach (fresh or frozen, squeezed dry)
  • 1/2 cup sugar-free marinara or crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (optional but great for depth)
  • 1/2 teaspoon red pepper flakes (optional for a little heat)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella, divided
  • 1/4 cup grated Parmesan
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Method
 

  1. Prep the peppers. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out the seeds and membranes. If they don’t stand upright, shave a tiny bit off the bottom to level them. Set them in a baking dish.
  2. Soften the peppers (optional). For a softer texture, brush the insides with olive oil, sprinkle with a pinch of salt, and bake for 10 minutes while you make the filling. This step makes them tender without overcooking the filling.
  3. Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
  4. Brown the turkey. Add the ground turkey, breaking it up with a spatula. Cook until no longer pink, about 5–7 minutes. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes if using.
  5. Add the low-carb fillers. Stir in the riced cauliflower and spinach. Cook 2–3 minutes to soften the cauliflower and let excess moisture evaporate.
  6. Bring it together. Pour in the sugar-free marinara. Simmer 2 minutes, then stir in 1/2 cup mozzarella and the Parmesan. Taste and adjust seasoning. The mixture should be savory and slightly saucy, not watery.
  7. Stuff the peppers. Spoon the filling evenly into the peppers, mounding slightly on top. Sprinkle the remaining 1/2 cup mozzarella over each pepper.
  8. Bake. Pour a splash of water (about 1/4 cup) into the bottom of the baking dish to create gentle steam. Cover loosely with foil and bake 20 minutes. Remove the foil and bake another 10–15 minutes until the peppers are tender and the cheese is golden and bubbly.
  9. Finish and serve. Let the peppers rest 5 minutes. Garnish with fresh parsley. Serve warm.