Turkey-Stuffed Bell Peppers

Bell peppers stuffed with seasoned ground turkey, tomatoes, and cauliflower rice, baked until tender. A satisfying, low-carb dinner that swaps the traditional white rice filling for a fiber-rich alternative.

What You Need

• 4 large bell peppers, tops cut off and seeded
• 1 pound ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups riced cauliflower
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon Italian seasoning
• ½ cup shredded mozzarella or cheddar cheese
• Salt and pepper, to taste
• Olive oil, for cooking

Method

1. Preheat the oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Cook the onion until softened, about 4 minutes, then add the garlic and cook 30 seconds.
3. Add the ground turkey and cook until browned, breaking it up as it cooks.
4. Stir in the cauliflower rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 5 minutes until the cauliflower softens slightly.
5. Stand the bell peppers upright in a baking dish and fill each with the turkey mixture.
6. Top with shredded cheese and bake for 25–30 minutes, until the peppers are tender and the cheese is melted and golden.

Tips & Notes

• Pre-baking the empty peppers for 10 minutes before filling softens them faster if you prefer a more tender bite.
• Ground chicken or lean ground beef work as substitutes for turkey.
• Leftovers reheat well in the microwave the next day.

More Kitchen guides →