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Keto Turkey Enchilada Stuffed Peppers - Easy, Flavor-Packed, and Low-Carb

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (red, yellow, or green), halved lengthwise and seeded
  • 1 tablespoon avocado oil or olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/4 pounds ground turkey (93% lean works well)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup low-carb red enchilada sauce (store-bought or homemade)
  • 1/2 cup canned diced green chiles (drained)
  • 1/2 cup riced cauliflower (fresh or thawed from frozen), squeezed dry
  • 1 cup shredded Mexican blend or cheddar cheese, divided
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 1 tablespoon fresh lime juice
  • Optional toppings: sliced jalapeño, diced avocado, sour cream, extra cilantro, lime wedges

Method
 

  1. Prep the peppers: Heat the oven to 400°F (200°C). Slice peppers in half lengthwise, remove seeds and membranes, and place cut-side up in a baking dish. Brush or spray lightly with oil and season with a pinch of salt.
  2. Pre-bake: Roast peppers for 10–12 minutes to soften slightly. This helps them cook through without the filling drying out.
  3. Sauté aromatics: While peppers bake, warm the oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  4. Brown the turkey: Add ground turkey. Cook, breaking it up with a spatula, until no longer pink, about 5–7 minutes. If there’s excess moisture, let it cook off.
  5. Season well: Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom the spices.
  6. Add sauce and veggies: Pour in the enchilada sauce, green chiles, and riced cauliflower. Simmer 2–3 minutes until slightly thickened. Taste and adjust salt.
  7. Finish the filling: Off the heat, stir in 1/2 cup shredded cheese, cilantro, and lime juice. The cheese will melt and bind the mixture.
  8. Stuff the peppers: Spoon the turkey filling evenly into the pre-baked pepper halves. Top with the remaining 1/2 cup cheese.
  9. Bake: Return the dish to the oven and bake 12–15 minutes, until the peppers are tender and the cheese is melted and bubbling.
  10. Garnish and serve: Let cool 5 minutes. Top with jalapeños, avocado, sour cream, and extra cilantro if you like. Serve with lime wedges.