Italian Stuffed Turkey Peppers


Eggless Gluten Free Gut Healthy High Altitude Lunch & Dinner No Seed Oils | Published April 25, 2023 by Mimi Council

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I’ve lightened up traditional stuffed peppers for a healthier dinner that you will love just as much! In this simple recipe I use ground turkey in place of beef and potatoes in place of rice for a protein packed dinner!

If you’re looking for more healthy dinner recipes, check out my Healthy Asian Salad with No Sugar, 5 Ingredient Bone Broth Vegetable Soup, or my Kale Apple Salad.

Italian stuffed turkey peppers

I created this recipe with my friends at Organic Prairie using their Organic Ground Turkey. I'm a huge fan and advocate for Organic Prairie because they are one of the only places to buy organic meat online that is from US farmers.

Why You'll Love This Recipe

Traditional Stuffed Peppers with a Twist: This healthy dinner is a take on the traditional stuffed peppers. But I use Italian spices with ground turkey and potatoes for a good for you dinner that is just as delicious as it is healthy! If you want you can add some grated mozzarella on top during the last 5 minutes of baking!

Healthy & Easy: This recipe for Italian Stuffed Turkey Peppers is healthy and easy! These are two of my favorite things in a dinner recipe. While I'll spend hours on dessert, I want dinner to be easy and healthy so I can then enjoy my dessert!

Flexible Recipe: While I use organic ground turkey here, you can also use ground beef or ground pork if you have that on hand. You could also use a different kind of potato or even add shredded cheese on top.

Italian stuffed turkey peppers

Ingredients & Health Benefits

Baby Red Potatoes: You can use any kind of potatoes you like, but I used organic baby red potatoes here. Potatoes are a naturally gluten free carb, making this recipe naturally gluten free but still complete.

Mushrooms: I used organic baby Bellas. Mushrooms contain vitamin D and also prebiotics which can help improve gut health.

Yellow Onion: You can use any kind of onion, but I used organic yellow here. These have lots of antioxidants and anticancer compounds!

Bell Peppers: Use a variety of colors or any color you like! Organic bell peppers are loaded with vitamin C.

Ground Turkey: My favorite is Organic Prairie Ground Turkey, which is a great lean protein.

Oregano: I use Frontier Co-Op Organic Oregano

Thyme: This is one of my favorite spices, I use Frontier Co-Op Organic Thyme.

Rosemary: This is a common spice, one of my faves is Frontier Co-Op Organic Rosemary.

Sage: Organic sage has antimicrobial properties may help fight plaque-causing bacteria! I buy Frontier Co-Op Organic Sage.

Marjoram: This isn't as common of a spice, but it adds a wonderful flavor! I use Organic Marjoram, it can help with digestive issues like bloating by relaxing stomach muscles.

EVOO: I used La Tourangelle Organic Extra Virgin Olive Oil in this recipe. Olive oil is a great healthy fat as it's anti-inflammatory and tastes delicious!

Basil: These Italian Stuffed Turkey Peppers are topped with fresh organic basil for a delicious finish. Basil is anti-inflammatory and has lots of antioxidants.

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Italian stuffed turkey peppers

Step by Step Instructions

Step 1

First step is to boil the potatoes. In a medium pot, add water and the potatoes. Boil until the potatoes are soft when poked with a fork, about 15 to 20 minutes. Once potatoes are cooked, remove from heat and cut potatoes into ¼-inch cubes.

Step 2

Slice the mushrooms and dice the onion. Cut the peppers in half and remove the seeds from the center. Place on a baking sheet cut side up. Preheat the oven to 400°F.

Sep 3

Season the ground turkey: In large bowl, add the ground turkey, sea salt, pepper, oregano, thyme, rosemary, sage, and marjoram and mix together.

Step 4

In a large skillet over medium/high heat, add 2 tablespoons olive oil to coat the pan. Add the turkey and break up with a spatula and continue to cook until fully cooked, about 10 minutes.

Step 5

In a separate skillet, add the remaining 2 tablespoons olive oil and put over medium/high heat. Add the mushrooms and onions and cook until onions are translucent, and mushrooms are cooked, about 5 to 10 minutes.

Step 6

In a large bowl, add the cooked turkey, mushrooms, onions, and potatoes and mix together. Fill each pepper half with the turkey mixture.

Step 7

Bake for 25 to 35 minutes, depending on if you like a more crunchy pepper or more cooked.

Top with fresh basil, serve immediately.

Italian stuffed turkey peppers

FAQ's

Can I make these with ground beef instead of turkey?

Absolutely, you can use ground beef or ground chicken and they would be equally delicious!

Can I add cheese?

Of course! If you want to add cheese, sprinkle the top with grated mozzarella during the last 5 minutes of baking!

How can I reheat these?

These are best reheated in your air fryer or toaster oven! This keeps the peppers from becoming soggy when reheated.

Italian stuffed turkey peppers

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Italian stuffed turkey peppers

Italian Stuffed Turkey Peppers

Mimi Council
Try this healthy take on traditional stuffed peppers with this recipe for Italian Stuffed Turkey Peppers!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Makes 4 servings
Calories 305 kcal

Ingredients
  

Instructions
 

  • In a medium pot, add water and the potatoes. Boil until the potatoes are soft when poked with a fork, about 15 to 20 minutes. Once potatoes are cooked, remove from heat and cut potatoes into ¼-inch cubes.
  • Slice the mushrooms and dice the onion. Cut the peppers in half and remove the seeds from the center. Place on a baking sheet cut side up. Preheat the oven to 400°F.
  • In large bowl, add the ground turkey, sea salt, pepper, oregano, thyme, rosemary, sage, and marjoram and mix together.
  • In a large skillet over medium/high heat, add 2 tablespoons olive oil to coat the pan. Add the turkey and break up with a spatula and continue to cook until fully cooked, about 10 minutes.
  • In a separate skillet, add the remaining 2 tablespoons olive oil and put over medium/high heat. Add the mushrooms and onions and cook until onions are translucent, and mushrooms are cooked, about 5 to 10 minutes.
  • In a large bowl, add the cooked turkey, mushrooms, onions, and potatoes and mix together.
  • Fill each pepper half with the turkey mixture.
  • Bake for 25 to 35 minutes, depending on if you like a more crunchy pepper or more cooked.
  • Top with fresh basil, serve immediately.

Notes

High Altitude – Bake at 400°F for 20 to 30 minutes, depending on if you like a crunchier pepper or more cooked.

Nutrition

Calories: 305kcalCarbohydrates: 20gProtein: 24gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 47mgSodium: 644mgPotassium: 968mgFiber: 4gSugar: 7gVitamin A: 3760IUVitamin C: 159mgCalcium: 28mgIron: 2mg
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