If you’re on the lookout for a delightful, wholesome meal that brings big flavors without extra carbs, this Ground Turkey Stuffed Bell Peppers (No Rice) Recipe is an absolute winner. Packed with lean ground turkey, rich tomato paste, and gooey mozzarella, these stuffed peppers offer a juicy, satisfying bite that bursts with savory spices and fresh veggie goodness. Whether you’re serving weeknight dinners or impressing guests, this vibrant, colorful dish feels comforting and fresh all at once, making it a fast favorite you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple yet come together to create a harmonious blend of flavors and textures. Each element plays a key role, from the juicy bell pepper bowls to the cheesy melty topping.
- 1 lb ground turkey: A lean protein base that’s moist and mild, absorbing all the seasonings beautifully.
- 8 oz tomato paste: Adds a concentrated tangy sweetness and depth of flavor that bathes the turkey filling.
- 1/3 cup water: Helps loosen the tomato paste for a perfect consistency in your filling.
- 1 tbsp poultry seasoning: An aromatic blend that brings warmth and complexity to the meat mixture.
- 1/2 tsp garlic powder: A simple addition that infuses subtle garlicky notes without overpowering the dish.
- 4 bell peppers (halved lengthwise and hollowed out): Nature’s colorful edible bowls, lending sweetness and crunch.
- 1.25 cup mozzarella (freshly shredded): The creamy, stretchy topper that melts into a golden, bubbly crust.
How to Make Ground Turkey Stuffed Bell Peppers (No Rice) Recipe
Step 1: Prepare the Bell Peppers
Start by halving your bell peppers lengthwise and carefully removing the seeds and membranes, creating a perfect little bowl for the filling. These vibrant, hollowed peppers will be the stunning vessels that hold all your savory goodness.
Step 2: Cook the Ground Turkey
In a pan over medium heat, brown the ground turkey thoroughly. Break it up as it cooks so you get small, even crumbles. The goal is juicy, browned meat that forms the protein-packed base of your filling.
Step 3: Add Seasonings and Tomato Paste
Stir in the tomato paste, poultry seasoning, garlic powder, and the water you measured. Mix everything together until the tomato paste evenly coats the turkey, creating a rich and flavorful filling that’s moist but not watery.
Step 4: Stuff the Peppers
Carefully spoon the turkey mixture into each pepper half, filling them up generously. The filling should mound slightly, inviting that beautiful cheesy topping.
Step 5: Top with Mozzarella and Bake
Sprinkle the freshly shredded mozzarella over each stuffed pepper generously. Pop the stuffed peppers into a preheated oven (about 375°F / 190°C) and bake them for roughly 20 minutes, until the cheese melts into a bubbly, golden crown and the peppers are tender but still hold their shape.
How to Serve Ground Turkey Stuffed Bell Peppers (No Rice) Recipe
Garnishes
Add a sprinkle of fresh chopped parsley or basil just before serving for a lovely burst of color and herbaceous brightness that complements the rich filling perfectly.
Side Dishes
Pair these stuffed peppers with a crisp side salad or some roasted veggies for a wholesome meal. A tangy cucumber yogurt sauce also makes an excellent refreshing contrast to the cheesy meatiness.
Creative Ways to Present
For an impressive twist, serve each pepper half on a small plate with a drizzle of balsamic glaze or a light tomato sauce around the edges. You can even nestle them atop fluffy mashed cauliflower to keep things low-carb and indulgent.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even tastier.
Freezing
If you want to save these for a later date, freeze the stuffed peppers in a freezer-safe dish or wrap them tightly. They’ll hold up well for up to 2 months.
Reheating
To reheat, cover the peppers loosely with foil and warm them in a 350°F (175°C) oven until heated through, about 15-20 minutes. This helps retain moisture without drying out the turkey or melting the cheese too much.
FAQs
Can I use other types of ground meat in this recipe?
Absolutely! Ground chicken, beef, or pork can all be used depending on your preference, though turkey keeps it light and healthy.
Is it necessary to add water to the tomato paste?
The water helps to loosen the tomato paste and create a saucier texture in the filling, preventing it from becoming too thick or dry.
Can I prepare these ahead of time and bake later?
Yes, you can stuff the peppers and refrigerate them for a few hours or overnight. Just add extra baking time when heating to ensure they’re thoroughly cooked.
What if I don’t have poultry seasoning?
No worries! You can substitute with a mix of thyme, sage, rosemary, and a pinch of nutmeg to mimic those warm, earthy flavors.
Are these stuffed peppers gluten-free?
Yes! Since this Ground Turkey Stuffed Bell Peppers (No Rice) Recipe has no rice or breadcrumbs, it’s naturally gluten-free, perfect for those with gluten sensitivities.
Final Thoughts
This Ground Turkey Stuffed Bell Peppers (No Rice) Recipe is a fantastic way to enjoy a hearty, flavorful meal without the fuss of rice or heavy fillers. It’s simple, satisfying, healthy, and just downright delicious—perfect for sharing with family or friends. Give it a try, and I promise it’ll become one of your go-to recipes in no time!
Print
Ground Turkey Stuffed Bell Peppers (No Rice) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
A healthy and flavorful dish featuring ground turkey stuffed into bell peppers without the use of rice. These stuffed peppers are seasoned with tomato paste, poultry seasoning, and garlic powder, then topped with melted mozzarella cheese for a satisfying low-carb meal.
Ingredients
Filling
- 1 lb ground turkey
- 8 oz tomato paste
- 1/3 cup water
- 1 tbsp poultry seasoning
- 1/2 tsp garlic powder
Peppers and Cheese
- 4 bell peppers, halved lengthwise and hollowed out to create a bowl shape
- 1.25 cup mozzarella, freshly shredded
Instructions
- Prepare the Peppers: Thoroughly wash the bell peppers. Cut each pepper in half lengthwise and remove the seeds and membranes carefully to create a bowl shape for stuffing.
- Make the Turkey Filling: In a medium skillet over medium heat, cook the ground turkey until it is browned and no longer pink, breaking it up as it cooks. Drain any excess fat if necessary.
- Season and Combine: Stir in the tomato paste, water, poultry seasoning, and garlic powder into the cooked turkey. Mix well and simmer for 5-7 minutes to allow the flavors to meld and the mixture to thicken slightly.
- Stuff the Peppers: Spoon the seasoned turkey mixture evenly into the prepared pepper halves, filling them generously.
- Add Cheese Topping: Sprinkle freshly shredded mozzarella cheese evenly over the top of each stuffed pepper half.
- Bake the Peppers: Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish and cover with foil. Bake for 15 minutes, then remove the foil and bake an additional 5 minutes or until the cheese is melted and bubbly.
- Serve and Enjoy: Let the peppers cool slightly before serving. These stuffed peppers can be served as a satisfying low-carb entrée.
Notes
- To make the dish spicier, add red pepper flakes or diced jalapeños to the turkey mixture.
- Use any color of bell peppers as per your preference for visual appeal and flavor variety.
- For a lower-fat version, use part-skim mozzarella cheese or reduce the amount of cheese.
- These stuffed peppers can be prepared ahead of time and refrigerated before baking; increase baking time slightly if baking from chilled.
