Low Carb Stuffed Peppers

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Parsley

  Raw

  1 tbsp or 4g

• Italian Seasoning

  McCormick

  1 tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Green bell pepper

  Sweet, green, raw

  4 medium or 476g

• Tomato sauce

  No salt added

  4 tbsp or 61g

• Mozzarella cheese

  Part skim milk

  1 oz or 28g

• Cheddar cheese

  1 oz or 28g

Directions

1. Preheat the oven to 375°F.
2. Warm the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook, stirring, until the onion softens, about 5 minutes.
3. Stir in the chopped scallions and sauté until fragrant, about 3–5 minutes. Transfer the vegetable mixture to a bowl.
4. In the same skillet, add the ground turkey and cook, breaking it up, until browned and cooked through, about 8–12 minutes. Drain excess fat if needed.
5. Return the sautéed vegetables to the skillet with the turkey. Add the diced tomatoes, parsley, Italian seasoning, and salt. Simmer, stirring, for about 5 minutes to meld flavors.
6. Remove the tops from bell peppers and remove the seeds and membranes. Arrange upright in a baking dish so they fit snugly.
7. Spoon the turkey mixture into each pepper. Top each with tomato sauce, then sprinkle with mozzarella and cheddar.
8. Bake until the peppers are tender and the cheese is melted and lightly golden, about 20 minutes. Let rest a few minutes before serving.