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Easy Ground Turkey Stuffed Peppers

This Easy Ground Turkey Stuffed Peppers recipe is low-carb, gluten-free and super quick and easy to make! Enjoy!
Course Side Dish
Cuisine American
Keyword dinner, gluten-free, healthy, low-carb, paleo, Special Diet
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Calories 148kcal



  • Preheat oven to 350F.
  • In a skillet, heat olive oil over medium-high heat.
  • Add onions, carrots, and garlic. Cook until the onions are translucent and the carrots tender.
  • Add the ground turkey and cook until the meat is not pink anymore. Make sure to break apart the meat with a wooden spoon as it cooks.
  • Add homemade tomato sauce, green beans, salt, and pepper. Cook for more 3-5 minutes.
  • Arrange the peppers in a greased baking dish, cavity side facing up.
  • Fill each bell pepper halves with the ground turkey-green beans mix.
  • Bake uncovered for about 30 minutes, or until the peppers are cooked and soft.
  • Remove from the oven and garnish with parmesan and parsley.


  • For the bell peppers, keep in mind that the sweetest ones are the red bell peppers and the greens are the least sweet, so I try to use red, orange, or yellow bell peppers.
  • You can put the onion, carrots, and garlic into a food processor to mince them finely so they fit into the bell peppers.
  • Make sure to trim the green beans before using, as the ends can be tough and stringy. 
  • To store: Place stuffed pepper leftovers in the fridge in an airtight container for up to 4 days.
  • To reheat: You can reheat the stuffed bell peppers in the microwave or oven.
  • To freeze: Tightly wrap up each of the stuffed peppers and freeze them for up to 3 months. 


Serving: 1/4 | Calories: 148kcal | Carbohydrates: 14g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 288mg | Potassium: 512mg | Fiber: 4g | Sugar: 6g