Healthy Italian Stuffed Peppers with Ground Turkey

Course: Main Course
Cuisine: American
Keyword: bell peppers, ground turkey
Dietary Restrictions: Low-Carb
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 305kcal
The savory turkey stuffing in these peppers is really moist and flavorful.  Top with your favorite marinara sauce or try the recipe on this site.
Print Recipe


  • 1 tablespoon olive oil
  • 2 cups kale tough stems removed, finely chopped
  • 3 bell peppers sliced vertically through the stem, seeds and ribs removed
  • 1 medium zucchini grated on large holes of a box grater
  • 1 medium onion finely diced
  • 1/2 teaspoon crushed red pepper
  • 1 clove garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano or marjoram
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 egg
  • 1/2 cup old fashioned oats
  • 1/2 cup part skim mozzarella cheese grated, plus additional for serving
  • 1 1/4 pounds lean ground turkey breast
  • 1/3 cup chicken broth
  • 3 cups marinara sauce for serving
  • 1 cup mozzarella for serving optional
  • parmesan cheese for serving grated, optional


  • Preheat oven to 375 degrees.
  • In a large skillet, heat the olive oil over medium heat. Add the zucchini and onion and cook until tender, about 5-6 minutes, stirring occasionally. Add the crushed red pepper, garlic, basil, oregano, salt and pepper and cook for one minute more. Add the finely chopped kale, toss well and cover for 1-2 minutes or until the kale is wilted to still vibrant in color. Set aside.
  • In a large bowl, combine the oatmeal, egg, onion mixture, turkey and shredded cheese. Mix with your hands. Add the chicken broth and mix again so that the broth is incorporated into the meat mixture.
  • Line a large, rimmed baking sheet with parchment paper or aluminum foil. Place bell peppers, cut side up onto the baking sheet. Liberally fill peppers with turkey stuffing, making sure to tuck the stuffing into the crevices of the pepper. There should be enough stuffing to mound it atop the peppers. Wet your hands with water and even out the turkey mixture with your fingers -- the water prevents your hands from sticking to the turkey mixture.
  • Place the stuffed peppers into the oven and roast the peppers for 30-35 minutes, until the turkey is cooked through.
  • Serve peppers with marinara sauce and additional mozzarella and/or parmesan cheese or for a bubbly baked "casserole" pepper -- spread 1/3 cup marinara sauce in the bottom of a baking dish. Place the peppers in the dish and spoon marinara on top of each pepper. Top with a sprinkle of mozzarella and parmesan cheese and heat under the broiler for 3-5 minutes until lightly browned and bubbly. Serve.


You could use a spatula or spoon to mix this, but I find that my hands are the best tools for mixing raw meat into other ingredients.


Calories: 305kcal | Carbohydrates: 21g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1389mg | Potassium: 1092mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4920IU | Vitamin C: 119.5mg | Calcium: 284mg | Iron: 3.2mg