These baked peppers stuffed with turkey and vegetables are the kind of healthy dinner that tastes like a treat. Juicy, protein-packed and crowned with golden melted Parmesan, they come together with barely any effort. If you love easy turkey dinners, you will also enjoy our Turkey and Vegetable Meatballs and our Healthy Meatballs in Tomato Sour-Cream Sauce.
Ingredients
- 1 large bell pepper, halved
- 100 g (3.5 oz) ground turkey
- 1 tbsp tomato paste
- 50 g (1.8 oz) feta-style white cheese, diced
- 5 g (1 tbsp) Parmesan, grated
- 1/4 zucchini, diced
- 1/4 onion, finely chopped
- Salt, black pepper, paprika, dried garlic and herbs to taste
- A little oil for frying
Instructions
- Place the pepper halves in a 180°C (350°F) oven for 15 minutes.
- Meanwhile, soften the onion in a little oil, add the ground turkey and cook through, then stir in the tomato paste.
- Add the diced zucchini and the feta-style cheese, stir well and season with salt, pepper, paprika, dried garlic and herbs.
- Fill the pre-baked pepper halves with the turkey mixture, sprinkle with Parmesan and bake for 5 more minutes until golden on top.
Tips
- Choose large, blocky bell peppers — they hold their shape and make generous boats for the filling.
- Do not overcook the turkey in the pan; it finishes in the oven. The USDA recommends cooking ground turkey to a safe internal temperature of 74°C (165°F).
- Serve these peppers with a simple green salad, or pair them with our Chicken Casserole with Vegetables and Mushrooms for a hearty family dinner.
Nutrition — per serving: 353 kcal, protein 36 g, fat 5 g, carbs 8 g.