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

Cook Time 40

Total Time 45

Servings 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.