These Stuffed Bell Peppers with Turkey are a healthy and flavorful meal that’s perfect for busy weeknights or anyone following a paleo lifestyle. Made with lean ground turkey, fresh veggies, and simple spices, they come together quickly without sacrificing taste. Each bite is savory, satisfying, and packed with wholesome goodness. Whether you’re meal prepping or feeding the whole family, this dish is a nutritious, no-fuss option that doesn’t skimp on flavor.
Ingredients
- 2 large bell peppers, halved and seeds removed
- 8 oz ground turkey
- 1/4 cup diced onion
- 1/2 cup chopped mushrooms
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Place the halved and deseeded bell peppers in a baking dish, cut side up. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until it begins to soften.
- Add the chopped mushrooms to the skillet and cook for another 3-4 minutes, stirring occasionally, until the mushrooms are tender.
- Stir in the ground turkey, garlic powder, sea salt, and black pepper. Cook for about 6-8 minutes, breaking up the turkey with a spoon, until it is browned and cooked through.
- Spoon the cooked turkey mixture evenly into the bell pepper halves in the baking dish, pressing down slightly to fill each half fully.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the tops are slightly browned. Serve hot.
Nutritional Information
Calories: 240
Protein (g): 21
Fat (g): 15
Carbohydrates (g): 8
Fiber (g): 2
Sugar (g): 4
Sodium (mg): 330
Storage Instructions
Store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each stuffed pepper tightly in foil or place in a freezer-safe container and freeze for up to 2 months. To prevent excess moisture when freezing, allow them to cool completely before freezing.
Reheating Instructions
For best results, reheat in a preheated oven at 350°F (175°C) for about 15–20 minutes, or until heated through. If reheating from frozen, bake covered for 30–40 minutes, then uncover during the last 10 minutes for better texture. Alternatively, microwave on medium power for 2–3 minutes, but note that the peppers may become softer.
Ingredient Swaps & Enhancements
To boost the protein and fiber content while keeping the recipe paleo-friendly, you can mix in chopped spinach, riced cauliflower, or diced zucchini with the ground turkey. Adding a tablespoon of nutritional yeast gives a cheesy flavor while supplying B vitamins. Swapping or combining white button mushrooms with shiitake mushrooms can enhance the umami depth. For an antioxidant kick, top the stuffed peppers with chopped fresh herbs like parsley or cilantro just before serving.
