Turkey and Mushroom Stuffed Peppers with Goat Cheese

In case you didn’t already know, bell peppers are extremely high on the list of nutrient-dense foods, supplying an abundance of vitamins, minerals and disease-fighting antioxidants that promote overall good health. They’re also unbelievably low in calories and sugar making them the perfect go-to food if you’re watching your weight or general carbohydrate intake.

I’ve used bell peppers in just about every aspect of cooking you can think of, as they bring unique flavor and texture to virtually any dish. Here’s one of my personal favorite recipes that’s packed full of flavor and rich in muscle-building protein.

What You Need

  • 4 medium-to-large bell peppers (ideally a mixture of red, yellow and orange peppers)
  • 1 pound of 99% fat-free ground breast of turkey
  • 1 cup of onion, chopped
  • 1 cup of baby Portobello mushrooms, chopped
  • 2 ounces of soft goat cheese
  • 1 teaspoon of sea salt
  • 1/2 tablespoon of freshly ground black pepper
  • 2 teaspoons of minced garlic (about 4 cloves)
  • 1/4 cup of shredded Parmesan cheese

How To Prepare

Preheat your oven to 350°F (177°C). Cut a thin slice from the stem end of each bell pepper to remove the top. Remove their seeds and membranes and then rinse them. If necessary, cut a thin slice from the bottom of each pepper to allow them to stand up straight.

In a 4-quart stockpot or Dutch oven, add enough water to fully cover the bell peppers and then bring the water to a boil. Add the peppers to the boiling water, cook them for about 2 minutes, and then drain them.

Turkey Stuffing Nina Cherie Franklin PhDIn a large wok or skillet (about 10 inches), cook the ground turkey and onion over medium heat for about 8-10 minutes, stirring occasionally, until the turkey is brown and the chopped onions are transparent.

Drain the turkey and onion mixture, stir in the salt, pepper, garlic, and mushrooms and then stir in the goat cheese once the mushrooms have softened. Carefully stir and mix all ingredients well.

Stuff the peppers with the well-blended mixture and then stand them upright in a square glass baking dish (about 8-inches). Tightly cover the baking dish with aluminum foil and bake the peppers for 10-12 minutes.

Stuffed Pepper Nina Cherie Franklin PhDNext, uncover the peppers and bake them for an additional 12-15 minutes until they are nice and tender. Sprinkle the stuffed peppers with Parmesan cheese and serve them hot.

These turkey and mushroom stuffed peppers with goat cheese make an incredibly healthy, low-calorie meal that’s perfect if you’re trying to manage your weight or are just watching your carbohydrate intake. This deliciously filling recipe makes four servings at only 375 calories each. Perfect for a healthy lunch at work. Enjoy!