Turkey Stuffed Peppers

Batch cooking is a life saver...it’s a time saver, money saver and health saver. These stuffed peppers are great for batch cooking, because you can freeze the before or after you cook them. Sometimes I get a bit ambitious and I bake 6 halves at once, but there will only be two of us eating dinner that night. So I’ll just freeze the leftovers for an entire other dinner later in the month. Then when I’m in a pinch I can pull these right out of the freezer and straight into a 350* oven for 45 mins or so. I made add a little extra marinara sauce the second time around just to add a little moisture to my peppers, but that’s not entirely necessary. Traditionally stuffed peppers call for rice or bulk to be added to the meat mixture...and I ask why? It’s not necessary and shoves the carb count through the roof. Do these stuffed peppers without the rice...forget about it...you won’t even miss the rice for a second! And another point….don’t use fat free turkey! That’s just gross and rubbery. We need the fat and it adds soooooo much flavor. Get the 85%/15% ground turkey...I promise you will thank me.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: dinner
Cuisine: American, Italian
Keyword: Easy Family Dinner, keto friendly, low carb high fat
Servings: 8 Halves
Calories: 334kcal

Ingredients

  • 2 lbs ground turkey 85% lean
  • 2 tbsp olive oil
  • 1 ¼ cup onion chopped
  • 1 cup mushroom chopped
  • 24 oz marinara sauce Rao’s Marinara
  • ½ cup heavy whipping cream
  • ½ cup parmesan cheese grated to mix into turkey
  • 1 tsp salt
  • ½ tsp pepper
  • 4 red bell peppers halved and seeds removed, can be any color
  • 1 cup parmesan cheese shredded for the topping

Instructions

  • Preheat oven to 350*
  • In large skillet spray non-stick spray (I use coconut oil spray, but use whatever you like). Brown all the turkey over medium heat, using your wooden spoon to break up the turkey into small pieces.
  • While the turkey is browning, small chop the onion and the mushroom. Once the turkey is done browning, drain off the liquid and transfer to a side bowl. Use the same large skillet over medium heat. Pour 2 tbsp olive oil the skillet then put in your onion and mushroom chop. Stir until soft and translucent.
  • Pour the cooked turkey back into the cooked onion and mushroom mixture in the skillet over low to medium heat. Sprinkle mixture with 1 tsp of salt and and ½ tsp pepper and stir to combine.
  • Pour all the marinara over the turkey mixture and then add the heavy whipping cream. Stirring to combine all. Taste for your desired seasoning.
  • Cut all your peppers in half and scoop out all seeds and ribs. Cut from the top down through the stem. This ensures that you have a boat shape for your filling to sit. Place all your pepper boats snuggly into a large casserole dish. I can usually get 6 halves in one regular sized casserole dish plus 2 halves in a loaf sized pan...but I like them to be snug in the dish to hold them upright.
  • Assemble your stuffed peppers by equally spooning your turkey mixture into each of the peppers and equally sprinkling with shredded cheese on top. This is the point meal planning comes into play…...where you decide which dish get baked now and which gets put in the freezer for later.
  • Cover your casserole dish tightly with tin foil and place into a 350* oven. Bake for 40 minutes. Then take foil top off and broil for 3-5 minutes on high.
  • *you would do this same method of cooking if the peppers are coming frozen straight from the freezer. Get home from work at 5:30pm...pop this dish in the oven, make a salad, relax a bit and you could have dinner on the table within an hour.

Notes

*you would do this same method of cooking if the peppers are coming frozen straight from the freezer. Get home from work at 5:30pm...pop this dish in the oven, make a salad, relax a bit and you could have dinner on the table within an hour.

Nutrition

Serving: 1Half | Calories: 334kcal | Carbohydrates: 11g | Protein: 36g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 1104mg | Potassium: 844mg | Fiber: 3g | Sugar: 7g | Vitamin A: 52.5% | Vitamin C: 101.9% | Calcium: 25.6% | Iron: 12.6%
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