Low Carb Turkey Stuffed Peppers – Keto Meal Prep
Quick, easy, and full of flavor, these stuffed peppers are perfect for meal prepping a convenient lunch or dinner. Made with lean meats and lots of vegetables, it’s a health conscious dinner no matter what type of diet you’re on.
Nutrition
- Net Carbs per Serving (Stuffed Half Pepper): 5g
- Total Carbs: 8g
- Fiber: 3g
Stuffed Peppers
Stuffed peppers are a perfect meal for meal prepping at the beginning of the week. Personally I really like it for lunch, because I can just take one of the stuffed pepper halves and put it in a container with vegetables and it makes a low calorie and carb meal, but it’s still filling.
Roasting Bell Peppers
This one is honestly a pretty straightforward one. First start the prep by cutting the peppers in half. A lot of stuffed pepper recipes you’ll see will just take the top off and fill it from there, but I just prefer them halved. This just allows you to have a little better ratio of stuffing to pepper. I’d rather be able to cut the pepper and get equal bites of meat instead of eating the stuffing out of it and then having a lot of pepper leftover at the end. It also helps with keeping it low carb. If you’re just eating half a pepper you avoid eating the amount of carbs in a whole one. Especially if it’s one of the sweeter (red/yellow) variants.
Once you’ve halved the peppers, coat them in some olive oil to assist with the cooking in the oven. I’d just do this by hand and be sure to rub it in and don’t allow it to puddle up in the pepper “bowls”. Put them skin side up in the pan or else the moisture will come out and puddle. I made that mistake on the first attempt and ended up having to pour a little water out of each pepper half.
The Stuffing
The stuffing for the peppers is really a matter of personal preference. You could use any number of meats, vegetables, and seasonings to have a variety of flavors. Here I opt for some lean turkey (found at the grocery store for $2 a pound, so how could I say no), spinach, onion, garlic, and cherry tomatoes for some color and texture. Italian seasoning works great on turkey and when all those ingredients are combined it makes a very aromatic dish. That ensures everyone in the house eager to eat it when it’s ready.
Once it’s cooked and combined, ready to be spooned into the peppers, you have two options. The first is what I did, which is topping the peppers with cheese. The second, is what someone suggested and was the solution to the only complaint I received when I first served this. You can take half of the cheese and mix it into the turkey mix before adding it to the peppers so it holds together a little better. It just comes down to personal preference.
Recommended Tools and Ingredients
- Dry Italian Seasoning (this simplifies the seasonings used and tastes great with the turkey)
- Large 5 Qt. T-fal Nonstick Pan
- Victorinox Chef’s Knife
Low Carb Turkey Stuffed Peppers
Ingredients
- 4 whole Bell Peppers halved
- 2 lbs Ground turkey
- 4 c Spinach
- 4 cloves Garlic minced
- 1/2 Red onion diced
- 1/2 cup Cherry tomatoes halved
- 1 1/2 cup Shredded cheese Mozzarella or Mexican blend
- 1/2 tbsp Oregano
- 1/2 tbsp Crushed red pepper
- Salt and pepper to taste
- Cilantro for garnish
Instructions
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Preheat oven to 400 F.
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Cut bell peppers in half, remove seeds. Coat peppers in olive oil. Cook in 400 F oven for 20 minutes.
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In a large pan, combine ground turkey, tomatoes, garlic, onion, and seasoning. Cook turkey through, approx 12 minutes.
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Add spinach to pan. Combine well and cook until spinach wilts and reduces.
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Remove peppers from oven. Spoon turkey mixture into each bell pepper half. Top with cheese of your choice.
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Return to oven until cheese melts, approximately 5 minutes.
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