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Healthy ground turkey stuffed peppers baked to perfection

Hearty & Healthy Mediterranean Turkey Stuffed Peppers

These delicious and nutritious stuffed peppers are packed with lean ground turkey, wholesome grains, and fresh vegetables, offering a taste of the Mediterranean in every bite. They are perfect for a healthy and satisfying meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 400 kcal

Equipment

  • Large baking dish
  • Large skillet
  • Foil

Ingredients
  

Main Ingredients

  • 4-6 large Bell Peppers any color
  • 1 lb Lean Ground Turkey (93% or 99% lean)
  • 1 medium Onion diced
  • 3-4 cloves Garlic minced
  • 1 can Diced Tomatoes (14.5 oz) unsalted or low sodium, undrained
  • 1 cup Cooked Brown Rice or Quinoa
  • 1/2 cup Chicken or Vegetable Broth low sodium
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Worcestershire Sauce (ensure gluten-free if needed)
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Smoked Paprika
  • Salt To taste
  • Black Pepper To taste

Healthy Swaps

  • 2 cups Fresh Spinach roughly chopped
  • 1 cup Cauliflower Rice (frozen or fresh)
  • 1/2 cup Canned White Beans rinsed and drained
  • 2 tablespoons Nutritional Yeast

Optional Garnish

  • 1/4 cup Reduced-Fat Feta Cheese crumbled (optional)
  • Fresh Parsley For garnish (optional)

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C), then wash and halve the bell peppers, removing the seeds and membranes. Place them cut-side up in a large baking dish.

Cooking

  • In a skillet, sauté diced onion in olive oil until soft, then add minced garlic and cook for one minute until fragrant.
  • Add lean ground turkey to the skillet, breaking it apart and cooking until it's no longer pink, draining any excess fat.
  • Stir in diced tomatoes, cooked rice or quinoa, broth, tomato paste, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5-7 minutes.
  • Remove the skillet from heat and fold in fresh spinach, cauliflower rice, white beans, and nutritional yeast until the spinach wilts, then adjust seasonings to taste.
  • Spoon the turkey mixture into each bell pepper half, and if desired, sprinkle with reduced-fat feta cheese.
  • Pour about 1/2 cup of water or broth into the bottom of the baking dish, cover loosely with foil, and bake for 30 minutes.
  • Remove the foil and continue baking for 10-15 minutes, until the peppers are tender-crisp and the filling is heated through and lightly golden.

Serving

  • Garnish with fresh parsley, if using, and serve the stuffed peppers hot.

Notes

For a spicier kick, add a pinch of red pepper flakes to the filling. Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.