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Keto Turkey Parmesan Stuffed Peppers - Comforting, Low-Carb, and Weeknight Easy

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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), tops sliced off and seeds removed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean works well)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 3/4 cup sugar-free marinara sauce (look for no-added-sugar, low-carb)
  • 1/4 cup chicken broth or water
  • 1/2 cup grated Parmesan cheese, divided
  • 1 1/4 cups shredded low-moisture part-skim mozzarella, divided
  • 2 tablespoons chopped fresh basil or parsley (plus extra for garnish)
  • 1 tablespoon tomato paste (optional, for richer flavor)
  • Olive oil spray or a little extra oil for the baking dish

Method
 

  1. Prep the peppers: Heat oven to 375°F (190°C). Lightly oil a baking dish that fits all four peppers snugly. Slice tops off peppers, remove seeds and membranes. If they don’t stand upright, trim a sliver off the bottoms to level.
  2. Soften the peppers (optional but recommended): Place peppers cut-side up in the baking dish, spray or brush with a little oil, and bake for 10 minutes. This jump-starts tenderness without overcooking later.
  3. Sauté the aromatics: Warm 1 tablespoon olive oil in a large skillet over medium heat. Add onion with a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant.
  4. Brown the turkey: Add ground turkey, salt, pepper, Italian seasoning, and red pepper flakes if using. Break up meat and cook until no longer pink, 5–7 minutes.
  5. Build the sauce: Stir in tomato paste (if using), marinara, and broth. Simmer 3–4 minutes to thicken slightly. Taste and adjust seasoning.
  6. Add the cheeses and herbs: Off the heat, fold in 1/4 cup Parmesan, 1/2 cup mozzarella, and chopped basil or parsley. The mixture should be saucy but thick enough to mound in the peppers.
  7. Stuff the peppers: Spoon the turkey mixture into each pepper, packing gently and mounding the tops.
  8. Top with cheese: Sprinkle remaining 1/4 cup Parmesan and 3/4 cup mozzarella evenly over the stuffed peppers.
  9. Bake: Return to the oven and bake 20–25 minutes, until peppers are tender and cheese is melted and lightly golden. For extra color, broil 1–2 minutes at the end—watch closely.
  10. Finish and serve: Let rest 5 minutes. Garnish with extra herbs. Serve with a simple green salad or sautéed greens.