Crispy Keto Stuffed Bell Peppers with Ground Turkey

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Savory bell peppers stuffed with a high-protein turkey and cream cheese mixture, baked until golden and tender. A keto-friendly dinner with a creamy, savory filling. This American-inspired keto recipe (low-carb), ready in about 50 minutes, pairs bell peppers, large, ground turkey, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bell peppers, large
• 1 pound ground turkey
• 4 ounces cream cheese
• 1/4 cup onion, chopped
• 2 garlic cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup shredded cheddar cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 4 large bell peppers lengthwise, remove seeds, and place cut-side up in a baking dish. Brush insides with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bake for 15 minutes until slightly softened.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/4 cup chopped onion and 2 minced garlic cloves, sautéing for 2 minutes until fragrant and softened. Add 1 pound ground turkey, breaking it into small pieces, and cook for 5-7 minutes until browned and cooked through, then drain excess fat.
3. Step 3: Remove baking dish from oven and spoon cooked turkey mixture into each pepper half. In a small bowl, mix 4 ounces softened cream cheese, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon salt. Spread evenly over turkey filling in each pepper, then sprinkle with 1/4 cup shredded cheddar cheese.
4. Step 4: Bake for 20-25 minutes until cheese is melted and bubbly and peppers are tender. Let rest for 5 minutes before serving to allow filling to set.