Estimated reading time: 4 minutes
These low-fat, low-carb Tex-Mex stuffed peppers with ground turkey are so easy to make and are perfect for meal prepping. Plus, they only take 30 minutes from start to finish.
I grew up eating stuffed peppers quite often and as they were absolutely delicious, they were also pretty fattening. Mom would use ground beef, lots of cheese and a box of Spanish rice mix and they were awesome.
Nowadays, I’m watching my sodium intake along with my carbs and fats. Alas, this is what happens when your age creeps up over 40. So, I just needed to adjust mom’s recipe and make it a tad healthier.
These low-fat stuffed peppers with ground turkey are full of fiber from the beans and are also low-carb because I replace the rice mix with cauliflower rice and add lots of seasonings. They are full of bold flavor and are very filling.
Ingredients
- Bell peppers
- Ground turkey
- Onion
- Jalapeno
- Garlic
- Tomato (sauce & diced)
- Beans
- Cauliflower rice
- Spices
- Cheese
Suggestions
* I prefer the taste of 93% lean ground turkey, but you can use the 99% lean and there will be even less fat in this meal. Lean ground beef can also be substituted in this recipe along with plant-based meat for a vegetarian option.
*I use frozen cauliflower rice in this recipe to shorten the amount of prep-work and time. You can definitely use fresh cauliflower rice in this recipe instead. Just place the cauliflower florets into a food processer and process until finely diced.
*Swap out regular shredded cheese for 2% shredded cheese and lower the fat in this dish even more. I use full fat Colby jack in my Tex-Mex turkey stuffed pepper recipe.
*For a keto meal, omit the peppers and eat the turkey, bean and cauliflower rice mixture with shredded cheese on top.
Check out some of my other low-carb, low-fat recipes like my ZUCCHINI TACO BOATS, CHICKEN CHILI BLANCO, BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE or SHAKSHUKA.
Instructions
- Preheat oven to 350 degrees F.
- Cut the tops off of the peppers and scoop/discard the inside seeds. Slice the bottom of the pepper to help it sit flat (if needed). Place peppers in a casserole dish and bake for 20 mins in a 350-degree oven.
- While the peppers are baking, add the onion, jalapeno and ground turkey to a large skillet and cook on medium until the turkey is cooked through (about 10 minutes). Making sure to break up the meat, stirring continuously.
- Add the rest of the ingredients (except the cheese and tomato sauce), stir and cook for 5 minutes more, covered. Add cilantro at the end.
- Remove the peppers from the oven and fill each pepper with the turkey and bean filling. Add 1 tbsp of tomato sauce to the tops and then the shredded cheese and place back into the oven for 10 minutes more.
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KETO TURKEY STUFFED PEPPERS
Ingredients
- 6 each Bell peppers any color
- 1 LB Ground turkey 93% lean
- 1 cup Onion diced
- ½ each Jalapeno pepper diced
- 3 clove Garlic minced
- 8 oz Diced tomatoes
- 1 each Chipotle pepper in adobo diced
- 15 oz Black beans drained and rinsed
- 10 oz Cauliflower rice
- 1 tsp Salt
- 1 tbsp Cumin ground
- 1 tsp Smoked paprika
- ½ tsp Turmeric ground
- 1 tsp Coriander ground
- 1-2 tbsp Cilantro
- 6 tbsp Tomato sauce
- ½ cup Shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Cut the tops off of the peppers and scoop/discard the inside seeds. Slice the bottom of the pepper to help it sit flat (if needed). Place peppers in a casserole dish and bake for 20 mins in a 350-degree oven.
- While the peppers are baking, add the onion, jalapeno and ground turkey to a large skillet and cook on medium until the turkey is cooked through (about 10 minutes). Making sure to break up the meat, stirring continuously.
- Add the next 10 ingredients, stir and cook for 5 minutes more, covered. Add cilantro at the end.
- Remove the peppers from the oven and fill each pepper with the turkey and bean filling. Add a tbsp of the tomato sauce to the top of each pepper then top with the shredded cheese. Place back into the oven for 10 minutes more.
Notes
