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prep time
10 min
cook time
47 min
ready time
57 min
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.
Seasonal Changes For This Recipe
Butternut squash typically cannot be found all year long in most grocery stores, since it’s an Autumn and Winter vegetable. During warmer months, you can exclude the squash and replace it with seasonal greens. This will also lower the carbohydrate macros of your serving considerably! While green bell peppers have fewer carbohydrates, you can use red or orange bell peppers for a sweeter flavor to your meal. Try using fresh herbs that compliment the season you’re in as a garnish or while you’re cooking the ground turkey filling. A compound butter would be another delicious seasonal substitution you could use.
I Can’t Find Frozen Butternut Squash
During the colder seasons, frozen butternut squash cubes are likely to be found in the freezer section of your grocery store with the other vegetables. You’re less likely to find them when butternut squash is out of season, even if they’re frozen. Unfortunately, your cooking time just increased, but you can start with whole butternut squash from the produce section. Roast the squash at 400 degrees with olive oil and any seasonings of your choice for about 30 minutes before using in this Keto recipe. Remember not to over-season the squash, since it will be seasoned in a pan with your ground turkey later.
Jessica L.
Net Carbs
3.2 g
Fiber
1.4 g
Total Carbs
4.6 g
Protein
15.6 g
Fats
16.1 g
223 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
57 min
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.
