Turkey and Spinach Stuffed Bell Peppers
These colorful bell peppers are filled with a savory mixture of lean ground turkey, fresh spinach, and herbs then baked until perfectly tender for a hearty low-carb dinner. It is a visually appealing and nutritionally balanced dish that keeps carbohydrates well under control for diabetics.
Lean ground turkey and spinach stuffed into vibrant bell peppers and baked for a satisfying low-carb diabetic friendly dinner.
Nutrition per serving
Ingredients
vessel
protein
vegetables
sauce
seasoning
topping
Instructions
Preheat and Prep Peppers
Preheat oven to 375 degrees F. Cut the tops off bell peppers and remove seeds and membranes. Place peppers upright in a baking dish. If they do not stand straight, trim a tiny sliver from the bottom to stabilize them.
Cook the Turkey Filling
In a skillet over medium-high heat, cook ground turkey breaking it apart for 6 to 8 minutes until no longer pink. Drain any excess fat. Add Italian seasoning, drained diced tomatoes, and baby spinach. Cook 2 more minutes until spinach wilts.
Fill and Top the Peppers
Spoon the turkey and spinach mixture evenly into each bell pepper, pressing down lightly to pack it in. Top each filled pepper with shredded mozzarella cheese divided equally among the four peppers.
Bake Until Tender
Pour a thin layer of water into the bottom of the baking dish to help steam the peppers. Cover loosely with foil and bake for 20 minutes. Remove foil and bake 8 more minutes until peppers are tender and cheese is golden and bubbly.
Substitutions
Common mistakes
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