Description
Keto turkey stuffed peppers deliver Mediterranean-inspired comfort without carb guilt. Roasted bell peppers cradle seasoned ground turkey and melted cheese, creating a protein-packed meal perfect for health-conscious diners.
Ingredients
Scale
Proteins:
- 1.5 pounds (680g) ground turkey
Produce:
- 6 medium bell peppers
- ½ large red onion, diced (1 cup)
Pantry and Seasonings:
- 3 tablespoons taco seasoning
- 1 can (14.5 ounces / 410g) diced tomatoes, drained
- ¾ cup (180 milliliters) water
- ¼ teaspoon sea salt
Oils and Dairy:
- 3 tablespoons olive oil (divided: 2 tablespoons + 1 tablespoon)
- 2 cups (200 grams) cheddar cheese, shredded
Instructions
- Prepare the bell peppers by trimming the tops and meticulously removing all seeds and inner membranes. Carefully slice a minimal amount from the bottom to ensure stability when standing in the baking dish.
- Coat the prepared peppers with of olive oil, generously seasoning with sea salt. Position them upright in a baking dish, open side facing upward.
- Roast the peppers in a preheated oven at 400°F (204°C) for approximately 15 minutes until they become slightly tender. Use paper towels to absorb any accumulated moisture within the peppers.
- In a large skillet, warm the remaining of olive oil over medium heat. Introduce diced red onions and sauté for 5-10 minutes, achieving a soft, golden caramelization.
- Create a clearing in the skillet and add ground turkey to the center. Break apart the meat using a spatula, cooking thoroughly for 8-10 minutes until no pink remains.
- Incorporate taco seasoning and water into the meat mixture, allowing it to simmer for 3-4 minutes until liquid completely evaporates. Fold in the well-drained diced tomatoes.
- Reduce oven temperature to 350°F (177°C). Carefully blot any residual moisture inside the roasted peppers if necessary.
- Fill the peppers halfway with the prepared turkey mixture, distributing evenly among the pepper vessels.
- Sprinkle 2-of shredded cheddar cheese over the initial layer of meat. Add the remaining turkey mixture, then top with an additional layer of cheese.
- Return the stuffed peppers to the oven, baking for 10 minutes until the cheese melts completely and becomes slightly golden and bubbly.
Notes
- Select sturdy bell peppers with thick walls that can withstand baking and hold their shape beautifully during cooking.
- Partially roast peppers beforehand to achieve the perfect tender-crisp texture that melts in your mouth and prevents a soggy bottom.
- Remove excess moisture from ingredients like tomatoes and meat to guarantee a concentrated flavor and prevent watery filling from ruining your dish.
- Layer ingredients carefully inside peppers, creating strategic cheese and meat sections that ensure even melting and balanced bite every single time.
- Allow stuffed peppers to rest briefly after baking, which helps ingredients settle and intensifies the overall flavor profile for a more delicious meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 438
- Sugar: 7.3g
- Fat: 29.9g
- Carbohydrates: 13.7g
- Fiber: 4.3g
- Protein: 32.2g