🌶️ Stuffed Bell Peppers with Ground Turkey, Onions & Tomatoes

Natural Heart Doctor
2 minutes ago
2 min read

This stuffed bell pepper recipe is packed with nutrients that support overall health. Bell peppers are rich in vitamin C and antioxidants, which combat inflammation and support immune function. Ground turkey provides lean protein to help build muscle and stabilize blood sugar, while tomatoes and onions offer heart-healthy compounds like lycopene and quercetin. The combination is low in carbs, high in fiber, and free of processed ingredients—making it a clean, balanced, and satisfying meal.

🛒 All Organic Ingredients (Serves 4)

4 large bell peppers (any color), tops cut off and seeds removed
1 lb ground turkey (organic, pasture-raised)- may sub other ground meats
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes or 1 large tomato, chopped
1 tbsp tomato paste (optional, for extra richness)
1 tsp sea salt
½ tsp black pepper
1 tsp dried oregano or Italian seasoning
1 tbsp olive oil or avocado oil
¼ cup fresh parsley or basil, chopped (optional for garnish)

🔪 Instructions

Prep the Bell Peppers:

Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly drizzle the inside of each pepper with olive oil and place them upright in a baking dish.

Cook the Filling:

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft (about 5 minutes). Add garlic and stir for another 30 seconds.

Add ground turkey and cook until browned, breaking it up as it cooks (about 6–8 minutes).

Stir in chopped tomatoes and tomato paste (if using). Add salt, pepper, and oregano. Simmer for 5–10 minutes, allowing the mixture to slightly thicken.

Stuff the Peppers:

Spoon the turkey mixture into each bell pepper, packing it down gently. If any filling remains, you can place it around the peppers in the baking dish.

Bake:

Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 10–15 minutes until the peppers are tender and the tops are slightly golden.