Healthy Bell Pepper Pizzas with Ground Turkey
Bell peppers are pulling pizza duty here… and they understood the assignment. Filled with saucy meat, melty cheese, and all those cozy Italian flavors, these Pizza Bell Peppers deliver everything you love about a hearty slice, just tucked into a colorful veggie boat for a lower-carb twist.
As a registered dietitian, this is my sweet spot: taking something we all love and crave and giving it a feel-good upgrade without losing what makes it so satisfying. Here you’ve got seasoned ground turkey for protein, bell peppers for vitamin C and antioxidants, and that irresistible combo of marinara and melty cheese tying it all together.
Step 1: Prepare the meat
Step 2: Build your pizza peppers
If you’re a pizza lover (hi, we’re besties now!), you’ll also love these recipes:
- Sheet Pan BBQ Chicken Pizza
- Roast Cabbage Pizzas
- Veggie-Loaded Spaghetti Squash Pizza
- Spinach Artichoke Dip Pizza
- Breakfast Pizza
- Veggie Pizza Casserole
- Sheet Pan Veggie Pizza
- BLT Pizza
- Cheesy Tortilla Pizza
I came up with this pizza rendition after my Loaded Bell Pepper Nachos became such a huge hit. Bell peppers are truly the belle of my kitchen—they’re endlessly versatile, naturally sweet, and sturdy enough to step in for chips or bread in everything from nacho trays to tuna melts. So it was only a matter of time before they earned their spot as a pizza base.
Trust me on this one: Trading traditional pizza crust for a bell pepper base is one of those simple swaps that really delivers—more nutrients, fewer carbs, and a sweet-savory flavor combo that proves a healthy eating can still taste wildly indulgent!
Enjoy with a side Creamy Caesar Pasta Salad!
Healthy Bell Pepper Pizzas with Ground Turkey
Ingredients
- 1 pound lean ground turkey, 90–94% lean
- 1 tablespoon Italian seasoning
- 1 teaspoon crushed red pepper flakes, optional
- Kosher salt, to taste
- 1 ½ cups pizza sauce, or marinara sauce, divided
- 4 bell peppers, halved lengthwise and seeds/membranes removed
- ½ to ¾ cup part-skim shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- ¼ cup cherry tomatoes, thinly sliced into rounds
- ½ cup red onion, finely chopped or thinly sliced
Optional for finishing:
- Garlic powder, dried oregano, extra red pepper flakes, fresh torn basil
Instructions
- Prep the peppers: Preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the bell pepper halves cut-side up.
- Make the filling: Lightly mist a large skillet with nonstick spray and heat over medium. Add the ground turkey, Italian seasoning, a pinch of salt, and crushed red pepper flakes (for optional heat), if using. Cook for about 4 to 5 minutes, breaking into small crumbles, until fully cooked and no longer pink. Stir in 1 cup of the pizza sauce and cook for 1 more minute, just until warmed through.
- Fill and bake: Spoon the turkey mixture evenly into the pepper halves and place in the oven. Bake for 25 minutes for more tender-crisp peppers, or 30 minutes for softer, more tender peppers.
- Top and finish: Remove the peppers from the oven and top each one with a spoonful of the remaining sauce. Sprinkle with mozzarella and Parmesan, then add the cherry tomatoes and red onion. Return to the oven and bake for about 10 minutes, until the cheese is melted and bubbly.
- Rest and serve: Let the peppers rest for 5 minutes, then garnish with fresh basil and any extra seasonings you like.
Love this recipe! When trying to cut carbs and eat healthy, this is a recipe that we go back to over and over. I use jarred spaghetti sauce and I generally put the peppers in the oven for a few minutes first as I don’t like them to be too crunchy. Please keep this type of protein/veggie low carb recipe coming, Joy!
Hi Debbie. We’re so happy to hear this has become a go-to recipe for you, and we love your tweaks! If you enjoyed this bell pepper recipe, be sure to check out Joy’s Loaded Bell Pepper Nachos—this one is always a crowd pleaser!
—Team Joy
We love this recipe! It’s healthier than pizza and delicious. I sent recipe to my daughter and she also makes often for her family. We make extra so we can have another meal with leftovers. It refrigerates well and then we microwave it to heat it up. Her teenage boys just go in the fridge and help themselves. Also, some of us are lactose intolerant, so instead of shredded mozzarella cheese, I just sprinkle on some grated Parmesan-romano grande instead when the recipe says to add mozzarella. It tastes great, less heavy and fewer calories (just guessing) as well.
Hi Deanna. We’re so glad you enjoyed the recipe…and that you make extras for future meals! So smart to cook once and eat twice! And Joy’s so happy to hear that you’ve shared it with your daughter and her family. It’s one of those recipes that everyone loves—it’s a family favorite in Joy’s house as well! Thanks for stopping by to share your comments—we love to hear your feedback!
—Team Joy