Stuffed Bell Peppers Without Rice
A low-carb spin on classic stuffed peppers, these stuffed bell peppers without rice feature a hearty blend of ground turkey, aromatic vegetables, and melty cheese. Perfect for a satisfying meal without the extra starch.
Ingredients
- 4 –6 bell peppers tops removed and seeded
- 1 pound ground turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 14.5 ounces diced tomatoes, drained
- 8 ounces tomato sauce
- 1 cup shredded cheese mozzarella, cheddar, or favorite blend, plus extra for topping
- 1 teaspoon dried basil or use an Italian seasoning blend
- 1 teaspoon dried oregano
- Salt and pepper to taste
(Optional) 1 cup cooked beans (black beans or kidney beans)
(Optional) Chopped veggies like spinach or zucchini
Instructions
- Preheat oven to 375°F (190°C).
- Wash and dry bell peppers. Slice off tops and remove seeds/membranes.
- In a skillet over medium heat, sauté onion until translucent. Add garlic and cook for about 30 seconds.
- Brown ground turkey, season with salt, pepper, basil, and oregano. Cook until no longer pink.
- Stir in drained diced tomatoes and tomato sauce. Simmer for 3–4 minutes.
- Remove from heat and fold in 1 cup of shredded cheese. Add optional beans or veggies if desired.
- Fill bell peppers with the mixture, top with extra cheese.
- Place peppers in a baking dish, cover with foil, and bake for 20 minutes.
- Uncover and bake for another 10–15 minutes, or until peppers are tender and cheese is bubbly.
- Let rest for 5 minutes before serving.
Notes
- This dish can be made with ground chicken or lean ground beef if preferred.
- For a spicier kick, add diced jalapeños or extra chili powder.