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Sweet Potato Stuffed Peppers-5

Ground Turkey Sweet Potato Stuffed Peppers

These Ground Turkey Sweet Potato Stuffed Peppers are filled with flavours and a delicious homemade tomato sauce. A perfect recipe for a busy weeknight!  
Course Side Dish
Cuisine American
Keyword dinner, gluten-free, paleo, Special Diet
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 324kcal



  • Preheat oven to 350ºF.
  • In a skillet, heat the olive oil over medium-high heat.
  • Add the ground turkey and garlic. Stir occasionally, and cook for about 10 minutes or until the meat is no longer pink. Make sure to break up the meat with a wooden spoon as it cooks.
  • Add the onions, and cook until they are golden brown.
  • Add the sweet potatoes, cover the skillet, and cook until they are tender. It takes about 8 minutes.
  • Don’t forget to stir occasionally. Add the tomato sauce, crushed red pepper, salt, and pepper to taste. If necessary, add more olive oil or a little bit of water to cook the sweet potatoes.
  • Arrange the peppers in a greased baking dish with the cavity side facing up.
  • Fill each bell pepper halve with the ground turkey-sweet potato mix.
  • Bake uncovered for about 30 minutes or until the peppers are cooked and soft.
  • Remove from the oven, and garnish with feta and parsley.


  • Make sure to cut the sweet potatoes into small cubes so they live into the peppers.
  • For the bell peppers, keep in mind that the sweetest ones are the red bell peppers and the greens are the least sweet.
  • If you want to keep the skin on the sweet potatoes, make sure you wash them thoroughly.
  • To store: Place leftovers in the fridge in an airtight container for up to 4 days.
  • To reheat: You can reheat the 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: 324kcal | Carbohydrates: 25.6g | Protein: 26.3g | Fat: 13.9g | Saturated Fat: 4.4g | Cholesterol: 88mg | Sodium: 529mg | Fiber: 4.4g | Sugar: 10.7g