Healthy Bell Pepper Pizzas with Ground Turkey
Bell peppers filled with saucy meat, melty cheese, and all those cozy Italian flavors deliver everything you love about a hearty slice of pizza, just tucked into a colorful veggie boat for a lower-carb twist.
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.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
• Oven: Reheat at 350°F for 10 to 15 minutes, until warmed through
• Microwave: Heat in 60- to 90-second intervals
• Air fryer: Reheat at 350°F for 4 to 6 minutes
Freezing: Let the peppers cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead tip: You can prepare the turkey filling up to 2 days ahead and store it in the fridge, or fully assemble the peppers one day in advance and refrigerate until ready to bake.
Easy variations: Swap the turkey for lean ground chicken or beef, or use lentils or a plant-based crumble for a vegetarian version. You can also add toppings like mushrooms, olives, turkey pepperoni, or sliced jalapeños.
Gluten-free and dairy-free: This recipe is naturally gluten-free—just check your sauce label. For dairy-free, use your favorite dairy-free shredded cheese or skip the cheese altogether.
Nutrition Information per serving
Serving Size: 2 peppersCalories: 280Carbohydrates: 15gProtein: 31gTotal Fat: 12g— Saturated Fat: 3gCholesterol: 80mgSodium: 312mgPotassium: 422mgFiber: 3gTotal Sugar: 7g— Added Sugar: 0gVitamin A: 2395IUVitamin C: 97mgCalcium: 200mgIron: 2.8mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.