Low Carb Stuffed Red Pepper

Elevate your weeknight dinner game with these Low Carb Stuffed Red Peppers, a flavorful and healthy twist on a classic comfort food. Packed with lean ground turkey, tender cauliflower rice, and juicy cherry tomatoes, this vibrant dish brings a hearty yet guilt-free meal to your table. Seasoned with aromatic garlic, smoky paprika, and Italian herbs, every bite bursts with savory delight. Topped with optional Parmesan cheese and fresh parsley, these stuffed peppers are as visually stunning as they are delicious. Perfect for keto or low-carb diets, this recipe is quick to prepare—just 15 minutes of prep time and 35 minutes of cooking—making it ideal for busy families or meal preppers. Serve these colorful, nutrient-rich red peppers as a standalone main dish or pair them with a refreshing side salad for a complete, satisfying dinner option.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Red bell peppers
• 1 pound Ground turkey
• 2 cups Cauliflower rice
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 1 cup, halved Cherry tomatoes
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup, grated Parmesan cheese (optional for topping)
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the red bell peppers and remove the seeds and membranes. Set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.

Step 5

Stir in the ground turkey and cook for 5-6 minutes, breaking it apart with a spoon, until fully browned.

Step 6

Add the cauliflower rice, cherry tomatoes, Italian seasoning, paprika, salt, and black pepper to the skillet. Stir and cook for 3-4 minutes until everything is well combined and the cauliflower rice is tender.

Step 7

Remove the skillet from the heat and stir in the chopped fresh parsley.

Step 8

Brush the outside of the red peppers with the remaining olive oil, then place them in a baking dish.

Step 9

Spoon the turkey and cauliflower mixture evenly into the hollowed peppers. If desired, sprinkle the tops with Parmesan cheese.

Step 10

Bake the stuffed peppers in the preheated oven for 20 minutes, or until the peppers are tender and the filling is heated through.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh parsley, if desired.

Nutrition Facts

Serving size	(1555.9g)

Amount per serving	% Daily Value*
Calories	1479.0

Total Fat 79.4g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 369.6mg	0%
Sodium 3699.8mg	0%
Total Carbohydrate 69.3g	0%
Dietary Fiber 20.5g	0%
Total Sugars 33.0g
Protein 122.5g	0%

Vitamin D 23.8IU	0%
Calcium 833.7mg	0%
Iron 10.2mg	0%
Potassium 2224.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 33.1%

Carbs: 18.7%