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High Fiber, Low Carb Turkey Stuffed Peppers

If you come to me for nutrition or health counseling, you'll likely hear me mention the importance of eating plenty of high fiber, plant-based foods every day. Unfortunately, statistics show that children, adults, and teens aren't eating as much as they should. There are several reasons I recommend this to my clients. First, and most importantly, high fiber foods feed a healthy gut, which impacts how one prevents disease, feels satiated, prevents obesity, diabetes, heart disease, and cancer. We're only beginning to understand the gut microbiome and, starting in infancy, how what we eat today can affect our future health. For a more detailed explanation of this fascinating subject, see my post How to Eat a More Plant-Based Diet, Boost Fiber, and Feed a Healthy Gut.

Not only is the recipe low carb, but it also does the job of packing high fiber foods in the ingredients and it doesn't effect the taste or texture! Turkey stuffed peppers are on our "favorites" list for family dinners at my house. It's one we make often. Enjoy!


1 Tablespoon olive oil

2 cups kale, chopped

3 red bell peppers, halved and seeded

1 zuchini, grated

1 onion, diced

1/2 teaspoon crushed red pepper

1 clove garlic, minced

1 teaspoon basil

1 teaspoon oregano

pinch of salt

1/2 teaspoon black pepper

1 egg

1/2 cup oats

1/2 cup grated mozzerella cheese

1 1/4 pounds ground, lean turkey

1/3 cup chicken broth

2 cups marinara sauce

grated paremesan cheese


Preheat oven to 375 degrees

In large skillet, heat oil and add zucchini and onion and cook until tender, stirring occasionally.

Add the crushed red pepper, garlic, basil, oregano, salt and pepper and cook for about a minute.

In large bowl, combine oatmeal, egg, onion mixture, turkey and shredded cheese. Add chicken broth and mix again until completely combined.

Line a baking sheet with aluminum foil. Place bell pepppers, cut side up onto the baking sheet. Fill peppers with turkey stuffing, making sure to tuck the stuffing into pepper.

Place the stuffed peppers into the oven and roast for 30 minutes or until the turkey is cooked through and no longer pink.

Serve peppers with marinara sauce and grated parmesan cheese.

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