Turkey Parmesan Stuffed Peppers is a delicious low-carb, low-calorie, and keto-friendly dish that is fast, delicious, and easy to make.
I’ve been on a quest to lose weight and get fit. Maybe you have been too.
If so, then this recipe for Turkey Parmesan Stuffed Peppers is one you’ll want to add to your repertoire.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Turkey Parmesan Stuffed Peppers is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- ground turkey
- green bell peppers (or your favorite color)
- olive oil
- red onion
- crushed tomatoes
- minced garlic
- dried basil
- dried oregano
- garlic powder
- tomato paste
- grated Parmesan cheese
- salt and pepper
Kitchen tools and equipment needed:
- large skillet
- spatula
- large spoon
- 1½ quart casserole dish
- measuring spoons
- chef’s knife
- cutting board
- cheese grater (optional)
- garlic press or grater (optional)
- cooking spray
How long does it take to make this recipe?
From start to finish, Turkey Parmesan Stuffed Peppers will take approximately 30-35 minutes to make.
Fifteen minutes to partially roast and soften the peppers in the oven before stuffing, and 20 minutes to bake the peppers after stuffing.
*Note – For speedier preparation, the halved peppers (which have been ribbed and seeded) can be cooked in a microwave. Place the prepared peppers on a microwave-safe plate, cover with plastic wrap and cook them on medium/high power for 2-3 minutes until semi-soft, but not limp.
How many people does this recipe serve?
This recipe as written (and as far as the calorie count goes) serves four people with one half pepper for each person.
For feeding heartier appetites, this recipe will serve two people (with two half portions) for each person.
If feeding more people, it’s simple to double the recipe using 4 whole peppers, and two pounds of ground turkey meat, making 8 half peppers (for 8 people), or 4 whole peppers (for 4 people).
Can ground beef or ground chicken be substituted for the ground turkey?
Yes, easily.
Just be aware that the calorie count will be different than what is listed in the recipe card if making substitutions.
Can these Stuffed Peppers be topped with mozzarella cheese?
Sure thing!
Had I not been interested in keeping the calorie count low for this recipe, I certainly would have done it myself.
Just know that (if you’re counting calories) adding additional cheese will certainly increase the calorie count for this recipe.
Can these low-calorie stuffed peppers be frozen after cooking?
You bet!
Cool the stuffed peppers well after cooking, and then store them in an air-tight freezer container for up to 3 months.
How long will these stuffed peppers keep in the refrigerator?
You can store them in an air-tight container in the refrigerator for up to 5 days.
When it’s time to reheat, place them on a microwave safe plate, cover loosely, and heat for 1 – 2 minutes on medium/high power.
How to make low-calorie Turkey Parmesan Stuffed Peppers:
- Preheat oven to 425-degrees.
- Halve the bell peppers lengthwise, and remove the ribs and seeds.
- Place the peppers in a casserole dish that has been sprayed with cooking spray.
- Season the peppers liberally with salt and pepper.
- Cover the dish with foil and roast in a 425-degree oven for 12 – 15 minutes. Remove from the oven, and cool slightly.
- Meanwhile, add 2 teaspoons of olive oil, and brown the ground turkey in a large skillet over medium/high heat.
- Add chopped onion, minced garlic, garlic powder, dried basil, dried oregano, and tomato paste to the skillet.
- Cook, stirring to combine, until the turkey meat is no longer pink.
- Add 1 can tomato puree to the skillet, and stir well.
- When the peppers come out of the oven, liberally spoon the turkey mixture into the waiting peppers, and top each with the grated Parmesan cheese.
- Reduce the oven heat to 350-degrees and return the peppers to cook (uncovered) for an additional 15-20 minutes.
- Serve hot.
Additional low-carb recipes:
*Low-Carb Unstuffed Cabbage Roll Casserole (shown below)
Substituting cauliflower rice for white or brown rice is what makes this a low-carb Cabbage Roll Casserole. I promise you’ll never even miss the rice. The flavor is spot-on and completely delicious low-carb dinner!
*Turkey Taco Stuffed Avocados (shown below)
Making these Healthy Turkey Taco Stuffed Avocados couldn’t be easier. With only a few simple ingredients and spices (most of them you probably already have in your cabinet) this delicious, low-carb meal will on the table in a matter of minutes.
*Chicken Parmesan Stuffed Portobellos (shown below)
This original recipe for Chicken Parmesan Stuffed Portobellos is my fast and speedy riff on a traditional chicken Parmesan…with a twist!
*Turkey Parmesan Stuffed Peppers (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s low-carb, low-calorie dish of Turkey Parmesan Stuffed Peppers.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Turkey Parmesan Stuffed Peppers
Ingredients
- 2 medium bell peppers halved (lengthwise), ribbed and seeded
- 2 teaspoons olive oil
- 1 pound ground turkey
- 1 medium red onion chopped (approximately 1¼ cup)
- 1 can 15 ounces crushed tomatoes
- 1 clove garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon tomato paste
- 1½ teaspoon coarse salt divided
- ½ teaspoon pepper divided
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 425-degrees.
- Place the peppers in a 1½ quart casserole dish that has been sprayed with cooking spray.
- Season the peppers with ½ teaspoon salt and ¼ teaspoon pepper.
- Cover the dish with foil and roast in a 425-degree oven for 12 – 15 minutes. Remove from the oven, and cool slightly.
- Meanwhile, add 2 teaspoons of olive oil, and brown the ground turkey in a large skillet over medium/high heat.
- Add chopped onion, minced garlic, garlic powder, dried basil, dried oregano, and tomato paste to the skillet.
- Cook, stirring to combine until the turkey meat is no longer pink.
- Add the crushed tomatoes to the skillet, and stir well.
- When the peppers come out of the oven, liberally spoon the turkey mixture into the waiting peppers, and top with the grated Parmesan cheese.
- Reduce the oven heat to 350-degrees and return the peppers to cook (uncovered) for an additional 15-20 minutes.
- Serve hot.
Video
Nutrition
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Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
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Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
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Willie
Tuesday 26th of January 2021
Stuffed full of flavor! These are a great dinner option anytime, such a easy and healthy meal!