Low Carb Stuffed Bell Peppers

"This is a recipe I came while trying to put together a good low carb stuffed pepper. Hope you enjoy!"
 
Download
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by amhebert461 photo by amhebert461
photo by Jolene R. photo by Jolene R.
photo by anniesnomsblog photo by anniesnomsblog
photo by Crystal T. photo by Crystal T.
Ready In:
40mins
Ingredients:
14
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat Oven to 375 degrees.
  • Saute onion and garlic in olive oil until onion softens.
  • Add green onions, minced green pepper and saute for about five minutes.
  • Set onion, garlic and green pepper mixture aside.
  • Brown ground turkey and cook through.
  • Add onion, garlic, and green pepper mixture. Also, add diced tomatoes, parsley, italian seasoning, and season salt/blend.
  • Mix well and cook another five minutes.
  • Stuff mixture inside hollow green peppers.
  • Pour reserved tomato liquid in a baking dish and place peppers in dish.
  • Top each stuffed pepper with about a tablespoon of pizza sauce.
  • Mound each pepper with cheeses.
  • Cook in a 375 degree oven for 20 minutes or until cheese is golden brown.

Questions & Replies

default avatar
  1. shoomaupin
    May I substitute hamburger meat for the ground turkey?
     
  2. Kathy S.
    Had anyone tried adding cauliflower rice?
     
  3. Terry B.
    How do I print this receipe
     
  4. Chef Mel_in_NC
    Hi! I know the instructions don't mention any type of pre cooking the peppers, so I'm wondering if these peppers get "tender" enough in twenty minutes? Thanks!
     
  5. Shelley T.
    Anyone know the nutritional statistics of this recipe?
     
Advertisement

Reviews

  1. kangaroofish
    Absolutely delicious! I am in the transition from vegetarian to a ketogenic diet, and this was a great way to start off. Great flavor, the meat wasn't dry at all. Two suggestions- Don't add the extra seasoning salt. I didn't, and it tasted just salty enough with the other seasonings. Also, cut the bell peppers in half, and stuff the halves instead of a big pepper. It makes the bell pepper easier to eat, and if you're not as hungry you can have a smaller meal. Overall, a great low-carb meal!
     
  2. Beverly A.
    Made this the other day to use many leftover ingredients I had on hand. It had a really great flavor! I made a couple of small adjustments to the recipe to use what I had. I used Fri Diablo pasta sauce instead of pizza sauce, and added a little bit of Pomi strained tomato to the mixture before filling the peppers as I like things a little more saucy. The green peppers seemed a little to firm for me when cooked as instructed - next time I will precook them a little in the microwave to soften before filling. None the less - still a great recipe!
     
  3. MaggieOhio
    My husband said these were the best peppers he ever ate, and we have had many through the years. First of all, I did not use 4 peppers since there are only 2 of us. I had some huge ones in my garden, so split 2 of them. Used grass fed ground beef, and instead of pizza sauce, used tomato sauce (small can) in which I made homemade pizza sauce (basil, garlic powder, salt, and pepper). This is what I added to the top of the peppers. Then topped with mixture of cheddar/mozarella, pre shredded. Spices I kept as specified. Also baked for much longer than specified, about 45 minutes to an hour, which I think helped to meld the flavors. They were perfect, and the peppers were still firm and not soggy. Served with low carb mashed potatoes as DH is diabetic. Definitely will be making again! Thanks for this wonderful recipe!
     
  4. amhebert461
    Oh wow! These are awesome. This is my second time making them. They are so full of favor and absolutely delicious.
     
    • Review photo by amhebert461
  5. Jolene R.
    My picky Brother said it was awsome, my sister in law couldn't tell it was cauliflower instead of rice..and hallelujah they have riced cauliflower in garlic sauce in the freezer section use two bags! Here's my photo....lol
     
    • Review photo by Jolene R.
Advertisement

Tweaks

  1. corlissfranklin
    I used 1 green pepper, 1 yellow, 1 orange and 1 red. Absolutely delicious!!!
     
  2. amhebert461
    I took the advice of another review and put cheese and a touch of pizza sauce in the center and on top of the pepper to have cheese throughout.
     
  3. Chef JennaLynn
    My Husband and I enjoyed this meal very much. I did change a few things. I substituted hamburger instead of the turkey. I also used spaghetti sauce instead of pizza sauce. In addition to the tablespoon of sauce used on each pepper in the recipe, I also mixed in about 1/4 cup in the meat mixture. Next time I would soften the bell peppers a bit more. But, overall a great low carb alternative to the traditional stuffed bell pepper recipe. A bit of light sour cream on the side was good too:)
     
  4. Beverly A.
    Made this the other day to use many leftover ingredients I had on hand. It had a really great flavor! I made a couple of small adjustments to the recipe to use what I had. I used Fri Diablo pasta sauce instead of pizza sauce, and added a little bit of Pomi strained tomato to the mixture before filling the peppers as I like things a little more saucy. The green peppers seemed a little to firm for me when cooked as instructed - next time I will precook them a little in the microwave to soften before filling. None the less - still a great recipe!
     
  5. MaggieOhio
    My husband said these were the best peppers he ever ate, and we have had many through the years. First of all, I did not use 4 peppers since there are only 2 of us. I had some huge ones in my garden, so split 2 of them. Used grass fed ground beef, and instead of pizza sauce, used tomato sauce (small can) in which I made homemade pizza sauce (basil, garlic powder, salt, and pepper). This is what I added to the top of the peppers. Then topped with mixture of cheddar/mozarella, pre shredded. Spices I kept as specified. Also baked for much longer than specified, about 45 minutes to an hour, which I think helped to meld the flavors. They were perfect, and the peppers were still firm and not soggy. Served with low carb mashed potatoes as DH is diabetic. Definitely will be making again! Thanks for this wonderful recipe!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes