Turkey Keto Stuffed Bell Peppers

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These Mediterranean keto inspired bell peppers are stuffed with minced turkey, cauliflower rice, tomato and basil, topped with a sprinkling of tangy goats cheese.

These bell peppers are a great lunch option if serving one pepper half or two pepper halves make for a filling dinner served with a green salad.
Prep Time10 mins
Cook Time35 mins
Course: Lunch
Cuisine: Mediterranean
Keyword: Bell peppers, carb dodging, dinner, gluten free, Goats Cheese, keto, low carb, main meal, Mediterranean, Stuffed, Turkey
Servings: 3 people
Calories: 398kcal

Ingredients

  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium green bell pepper
  • 2 tbsp olive oil
  • 250 g minced turkey thigh meat
  • 1 clove garlic minced
  • 1/2 small red onion finely diced
  • 1 tsp dried oregano
  • 1 medium tomato diced
  • 1 tbsp tomato puree
  • 1 cup chicken stock
  • 1 cup cauliflower rice
  • 1/4 cup fresh basil
  • 2 tbsp goats cheese crumbled
  • a pinch of sea salt and black pepper to taste

Instructions

  • Preheat the oven to 200 degrees Celsius, 180 for fan assisted.
  • Slice the peppers in half lengthwise and remove the seeds and core.
  • Arrange the pepper halves cut side up on a shallow oven tray and drizzle with a tablespoon of olive oil. Season to taste.
  • Transfer the peppers to the oven to bake for 15 minutes.
  • Whilst the peppers are cooking, heat the remaining olive oil in a large frying pan over a medium heat. Add the turkey, garlic and onion and cook until the turkey is browned all over.
  • Add the oregano, diced tomato and tomato purée. Stir well to combine.
  • Add the stock, cauliflower rice and fresh basil. Stir well and simmer for 5–7 minutes until the stock has reduced right down.
  • Divide the turkey mixture evenly between the part cooked peppers and return to the oven to bake for a further 12-15 minutes until piping hot through.
  • Crumble the goats cheese over the hot peppers to serve.

Nutrition

Calories: 398kcal | Carbohydrates: 13g | Protein: 27g | Fat: 27g | Fiber: 3g

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