Keto Turkey Butternut Squash Stuffed Bell Peppers
This Keto recipe is great for the holiday season! With small modifications, you can enjoy it during any time of year as well. You can serve these stuffed peppers as your main course and pair it with a Keto side dish. Since the serving size is small, you could also include this recipe as one of the many Keto dishes at a family-style spread. Again, paired with a side, these turkey-stuffed peppers are also great for any Keto meal prepping you’re doing. They’re easy to reheat in a microwave and last all week in your refrigerator. Continue reading below to see what seasonal modifications you can make to this recipe. Optional garnishes to serve with the stuffed pepper are listed within the final step of the directions.
How to Make It
Step 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.
Step 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’t 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.
Step 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.
Step 4
Cut cold butter into cubes and arrange about ½ TB of butter on top of each bell pepper half. Sprinkle ½ 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.
Ingredients
- Green Bell Pepper
8 ounce
- Frozen Diced Butternut Squash by President’s Choice
4 ounce
- Ground Turkey
8 ounce
- Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon
- Onion Powder
⅛ teaspoon
- Garlic Powder
⅛ teaspoon
- Nutmeg Ground
⅛ tsp
- Sage, Ground
⅛ teaspoon
- Thyme, Dried
¼ teaspoon
- Unsalted Butter
2 tablespoon
- Parmesan Cheese
2 teaspoon, grated