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Stuffed bell peppers with ground turkey and salsa

average rating is 3 out of 5, based on 150 votes

Discover a delightful and nutritious way to enjoy stuffed bell peppers with this low-carb, high-protein recipe. Bursting with savory ground turkey, zesty salsa, and melted cheese, these stuffed peppers are a satisfying meal that won't compromise your dietary goals. Get ready to savor the flavors and nourish your body with this enticing and diabetic-friendly dish.

Serving Suggestions/Tips:

Serve the stuffed bell peppers with a side of fresh salad or steamed vegetables for a well-rounded meal.

Consider adding a dollop of plain Greek yogurt or a sprinkle of fresh lime juice on top for an extra tangy twist.

These stuffed peppers make great leftovers, so you can enjoy them for lunch the next day. Simply store them in an airtight container in the refrigerator.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly ground turkey bell peppers salsa weight loss healthy recipe low-sugar low-calorie gluten-free grain-free keto-friendly diabetes diet balanced meal low-carb dinner lean protein sugar-free salsa nutrient-rich meal prep

Ingredients

2 bell peppers (any color)
1/2 pound (225g) lean ground turkey
1/2 cup salsa (choose a low-sugar or sugar-free variety)
1/4 cup shredded cheddar cheese (reduced fat, if desired)
1/4 cup chopped onion
1/4 cup chopped tomatoes
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Directions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside.
Heat the olive oil in a skillet over medium heat. Add the onions and garlic, and sauté until they become translucent.
Add the ground turkey to the skillet and cook until browned, breaking it up into small pieces with a spatula or spoon.
Stir in the cumin, chili powder, salt, and pepper. Cook for another minute to allow the flavors to meld together.
Add the salsa, chopped tomatoes, and a small handful of shredded cheddar cheese to the skillet. Stir everything together and cook for a few more minutes until heated through.
Spoon the turkey mixture into the hollowed-out bell peppers, packing it tightly.
Place the stuffed peppers in a baking dish and cover the dish with foil. Bake in the preheated oven for about 30-35 minutes or until the peppers are tender.
Remove the foil and sprinkle the remaining shredded cheddar cheese over the peppers. Return the dish to the oven and bake for an additional 5 minutes or until the cheese has melted and turned golden.
Remove the stuffed peppers from the oven and let them cool slightly. Garnish with chopped cilantro before serving.