Lean Turkey Stuffed Peppers


Energy per serving: 83kcal, 16g protein, 2.7g carbs, 1.1g fat.


  • I used 11 smaller bell peppers (about 65g each)
  • 1 tbsp olive oil
  • 500g 2% turkey mince
  • 1 small red onion, chopped
  • 4 cloves garlic, crushed
  • 200g mushrooms, chopped
  • 400g chopped tomatoes (3 tomatoes)
  • 1 small courgette (about 100g)
  • 1 tbsp hot paprika or chili powder
  • 2 tsp ground cumin
  • salt and pepper
  • 100g protein cheese or low fat cheddar (50%)
  • Optional: salsa for topping.


Preheat the oven to 190C. Meanwhile, prepare the peppers: wash, cut the tops off, and remove the seeds. If your bell peppers are a little bit wonky, cut a small slice off the bottom of the pepper so it would stand upright. Alternatively, simply cut them in half for. Place on a baking tray covered in foil and bake for about 15 minutes.

While the peppers are in the oven, it’s time to prepare the turkey mix. By this point, you want to have all ingredients chopped and at the ready. Add oil to a pan, heat over medium heat and add turkey. Cook, stirring and breaking up the mince regularly. Halfway through, add chopped onion and garlic and cook for a further 2-3 minutes. Then stir in chopped mushrooms, tomatoes and courgettes. Season with hot paprika (or chili powder), cumin, salt and pepper. Reduce the heat and let simmer for about 8-10 minutes stirring a few times.

Once the peppers come out of the oven, pour out any water from inside and fill each pepper with the turkey mixture, top with protein cheese and pop back in the oven for about 10 minutes or until the cheese is melted. Sprinkle chopped parsley on top and serve with your favourite steamed vegetables. Enjoy!

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