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Patricia M.

Diabetic Ground Turkey Stuffed Peppers

Tender bell peppers are filled with a flavorful mixture of seasoned ground turkey, tomatoes, cheddar-flavored cheese, bread crumbs, and fresh parsley, then baked until hot and tender. A sprinkle of paprika adds the finishing touch.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 5
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 medium green red, or yellow bell peppers
  • 2 teaspoons olive oil
  • 1¼ pounds extra-lean ground turkey 99% lean
  • 1 large onion chopped
  • 1 garlic clove minced
  • 2 teaspoons ground cumin
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 medium tomatoes finely chopped
  • 1¾ cups shredded cheddar-flavored lactose-free cheese or other cheese
  • 1½ cups soft bread crumbs
  • 1 tablespoon fresh parsley minced
  • ¼ teaspoon paprika
  • Additional minced fresh parsley for serving if desired

Equipment

  • 15 × 10 × 1-inch baking pan
  • Large skillet
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula
  • Cooking spray

Method
 

  1. Prepare the Peppers: Preheat the oven to 325°F. Cut each pepper lengthwise in half and remove the seeds. Arrange the pepper halves in a 15 × 10 × 1-inch baking pan coated with cooking spray.
  2. Cook the Turkey Mixture: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, chopped onion, minced garlic, cumin, Italian seasoning, salt, and pepper. Cook, breaking the turkey into crumbles as it cooks, until the meat is no longer pink, about 6–8 minutes.
  3. Combine the Filling: Allow the cooked turkey mixture to cool slightly. Stir in the finely chopped tomatoes, shredded cheese, soft bread crumbs, and minced fresh parsley until the ingredients are evenly combined.
  4. Fill the Peppers: Divide the turkey mixture among the prepared pepper halves, filling each one evenly.
  5. Add the Paprika: Sprinkle the filled pepper halves with the paprika.
  6. Bake the Peppers: Bake the stuffed peppers uncovered at 325°F until the filling is heated through and the peppers are tender, about 20–25 minutes.
  7. Finish and Serve: If desired, sprinkle the baked stuffed peppers with additional minced fresh parsley just before serving.

Notes

  • Use green, red, or yellow bell peppers according to your preference; all three work with the filling.
  • Cut the peppers lengthwise and remove all seeds before filling.
  • The turkey should be cooked until it is no longer pink before the tomatoes, cheese, bread crumbs, and parsley are added.
  • Let the cooked turkey mixture cool slightly before stirring in the remaining filling ingredients.
  • Bake the peppers uncovered so the filling heats through while the peppers become tender.
  • The recipe yields 5 servings, with 2 stuffed pepper halves per serving.
  • Additional fresh parsley can be sprinkled over the finished peppers just before serving for a fresh finishing touch.