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Keto Turkey Butternut Squash Stuffed Bell Peppers Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.9/5
(2091 reviews)
By Zylo Nutritionist Team
Keto Turkey Butternut Squash Stuffed Bell Peppers
Zylo Recipes

Description

These stuffed peppers are a wonderful addition to any festive gathering, and with a few simple tweaks, they can be enjoyed year-round. They are substantial enough to be a main course, especially when accompanied by a complementary side dish. Alternatively, their smaller size makes them perfect for a family-style spread, offering a delightful and satisfying option among other dishes.

These turkey-stuffed peppers are also excellent for meal prepping. They reheat easily and can be stored in the refrigerator for several days. The recipe is easily adaptable based on seasonal ingredients.

Consider adding seasonal fresh herbs to garnish the peppers or to infuse the ground turkey filling with extra flavor. For a richer touch, a flavored butter can be a delicious seasonal substitution. During the cooler months, keep an eye out for butternut squash, either fresh or frozen, to incorporate into the recipe.

If fresh squash is unavailable, you can easily roast it yourself. Simply roast at 400 degrees with a drizzle of olive oil and your favorite seasonings for about 30 minutes before adding it to the recipe. Remember to season lightly, as it will be further seasoned with the ground turkey.

For a vibrant, summery twist, use other seasonal vegetables in place of the squash. While green bell peppers are a classic choice, feel free to experiment with red or orange peppers for a touch of sweetness. This recipe is a blank canvas for your culinary creativity.

Embrace the flavors of the season, and enjoy this versatile and satisfying dish.

Preparation Time

Prep Time
10 min
Cook Time
47 min
Total Time
57 min

Nutrition Information

Per 1 stuffed pepper half serving
C
Calories
320 Kcal
C
Carbs
15 g
Fi
Fiber
5 g
Sugar
7 g
P
Protein
25 g
C
Fats
18 g
Saturated Fats 5 g
Unsaturated Fats 10 g
Cholestrol 70 mg
Sodium 300 mg
Potassium 500 mg
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Ingredients

    1.
    Green Bell Pepper
    Green Bell Pepper
    8 ounce
    2.
    Frozen Diced Butternut Squash by President's Choice
    Frozen Diced Butternut Squash by President's Choice
    4 ounce
    3.
    Ground Turkey
    Ground Turkey
    8 ounce
    4.
    Salt
    Salt
    ¼ teaspoon
    5.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    6.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    7.
    Garlic Powder
    Garlic Powder
    ⅛ teaspoon
    8.
    Nutmeg Ground
    Nutmeg Ground
    ⅛ tsp
    9.
    Sage, Ground
    Sage, Ground
    ⅛ teaspoon
    10.
    Thyme, Dried
    Thyme, Dried
    ¼ teaspoon
    11.
    Unsalted Butter
    Unsalted Butter
    2 tablespoon
    12.
    Parmesan Cheese
    Parmesan Cheese
    2 teaspoon, grated

Instructions

    1.
    For this recipe, a whole bell pepper will create two servings. Slice the tops of your bell peppers off and deseed them. Cut each bell pepper in half. Bring a large pot of water to a boil and drop the pepper halves in. Boil the peppers for just 5 minutes, and then transfer the peppers to a clean, dry surface to cool.
    2.
    Leave the peppers cooling while you continue to make the filling. Heat a large pan over high heat and drop in THAWED butternut squash cubes. Don add any oil to the pan, and let the squash cook unbothered until they get a browned char. Then, gently toss the cubes until they Re charred with a golden brown on all sides. Reduce the stove heat to a medium-high and break up the ground turkey in the pan. Be careful not to mash the butternut squash too much. Season the ingredients with the salt, pepper, onion powder, garlic powder, nutmeg, sage, and thyme. Break up the ground turkey as much as possible and cook until browned. Set the pan aside to cool slightly.
    3.
    Preheat the oven to 350 degrees. Arrange the bell pepper halves on a seasoned sheet tray or tray lined with parchment paper. At your discretion, you may lightly season the inside of the bell peppers with salt and pepper, but this is not necessary. Fill each pepper with the turkey and butternut squash filling. You can gently press in the filling, as the peppers will expand and become stuffed.
    4.
    Cut cold butter into cubes and arrange about TB of butter on top of each bell pepper half. Sprinkle tsp of grated parmesan over each bell pepper half as well. Bake the tray for 25 minutes and allow to cool slightly before serving. You can garnish with fresh herbs or extra butter at your discretion.