Spaghetti Squash Stuffed Bell Peppers

Transform your weeknight dinner routine with these irresistible Spaghetti Squash Stuffed Bell Peppers—a healthy, flavor-packed twist on classic stuffed peppers! Tender bell peppers are filled with a delicious medley of roasted spaghetti squash, seasoned ground turkey (or chicken), and a rich tomato-based sauce, then topped with gooey melted mozzarella for the perfect finishing touch. This recipe combines wholesome ingredients like minced garlic, diced onion, and Italian seasoning to create a comforting, low-carb meal that's both satisfying and nutritious. With only 20 minutes of prep time and an easy-to-follow method, this dish brings together fresh flavors and cozy textures in every bite. Perfect for meal prep or a family dinner, these gluten-free and customizable stuffed peppers are guaranteed to wow your taste buds!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 medium Spaghetti squash
• 4 large Bell peppers
• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 medium Yellow onion, diced
• 1 pound Ground turkey or chicken
• 1 15-ounce can Diced tomatoes, canned
• 2 tablespoons Tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Mozzarella cheese, shredded
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle each half with 1 tablespoon of olive oil. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily shreddable.

Step 3

While the squash is roasting, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Set the hollowed peppers aside.

Step 4

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced onion, and sauté until softened, about 3 minutes.

Step 5

Add the ground turkey (or chicken) to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Step 6

Stir in the diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, allowing the flavors to combine.

Step 7

Once the spaghetti squash is cooked and cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Add the strands to the skillet with the turkey mixture and stir to combine.

Step 8

Reduce the oven temperature to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish, evenly divide the filling among the peppers, and top each with shredded mozzarella cheese.

Step 9

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Step 10

Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(2986.5g)

Amount per serving	% Daily Value*
Calories	2114.9

Total Fat 121.9g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 11.4g
Cholesterol 493.6mg	0%
Sodium 5630.9mg	0%
Total Carbohydrate 132.6g	0%
Dietary Fiber 33.1g	0%
Total Sugars 65.4g
Protein 142.2g	0%

Vitamin D 0IU	0%
Calcium 1294.0mg	0%
Iron 18.6mg	0%
Potassium 5054.2mg	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: 50.0%

Protein: 25.9%

Carbs: 24.1%