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top view baked peppers stuffed with cheesy turkey

Keto Turkey Stuffed Peppers

Simple and easy stuffed pepper with ground turkey, cauliflower rice, herbs, marinara sauce and topped with cheese, then baked to perfection.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 435kcal
Author Rena


  • 4 bell peppers
  • kosher salt and pepper to taste
  • 2 Tbsp olive oil divided
  • 1 small sweet onion quartered
  • 1 large carrot cut into 1-inch slices
  • 2 garlic cloves
  • 1 lb ground turkey
  • 1 tbsp smoked paprika
  • 1 cup cauliflower rice fresh or frozen, and thawed
  • 1 cup pitted black olives roughly chopped
  • 15 oz marinara sauce one can
  • 1 cup mozzarella cheese shredded
  • 1 tbsp minced cilantro


  • Preheat the oven to 350F and line a medium sheet pan with parchment paper.
  • Slice the peppers on half lengthways through the stem and remove the seeds. Lay the pepper halves on the prepared pan, cut side up. Season with salt, pepper, and drizzle 1 tablespoon of oil. Rub with your clean hands to season the peppers all over.
  • Roast in the preheated oven for 10-12 minutes.
  • Meanwhile, in a small food processor or a chopper place the onion, carrot, and garlic. Pulse a few times to chop the veggies into small pieces.
  • Preheat the remaining tablespoon of oil in a medium pan. Add the chopped veggies and sautee for 3-4 minutes over medium heat.
  • Stir in the ground turkey, smoked paprika, and cook until the meat is no longer pink around 5-6 minutes.
  • Add the cauliflower rice, olives, crushed tomatoes and stir well to combine. Cook for 5 minutes, then season to your taste.
  • Fill the pepper slices with the turkey mixture and sprinkle with mozzarella cheese.
  • Bake for 10-15 minutes, or until cheese is melted.
  • Garnish with minced cilantro and serve while hot.


  • Serving size: one whole pepper or two halves 
  • Turkey: if you prefer using another protein you can, use ground beef or ground chicken 
  • Use any bell pepper of choice, color doesn't matter.
  • You may use frozen carrots
  • Make your own cauliflower rice or get them frozen to save time.
  • Use either cheddar or mozzarella 
  • Store leftovers in a sealed container in the fridge for up to 4 days 


Calories: 435kcal | Carbohydrates: 26g | Protein: 38g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1934mg | Potassium: 1295mg | Fiber: 8g | Sugar: 16g | Vitamin A: 8413IU | Vitamin C: 184mg | Calcium: 223mg | Iron: 4mg