Eggplant-Stuffed Bell Peppers with Ground Turkey and Mozzarella

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Low-carb bell peppers stuffed with a savory mix of ground turkey and roasted eggplant, topped with melted mozzarella cheese. This Mediterranean-inspired keto recipe (low carb), ready in about 55 minutes, pairs bell peppers, ground turkey, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 360 cal/serving

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Ingredients

4 large, halved and seeded bell peppers
1 lb ground turkey
1 medium, diced into 1/2-inch cubes eggplant
3 tbsp olive oil
3, minced garlic cloves
1 small, diced onion
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 cup shredded, full fat mozzarella cheese
2 tbsp tomato paste

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Instructions

Step 1: Preheat oven to 375°F. Toss 1 medium diced eggplant with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until tender and golden.
Step 2: While eggplant roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small diced onion and 3 minced garlic cloves, cooking for 3-4 minutes until translucent and fragrant.
Step 3: Add 1 lb ground turkey, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp salt. Cook, breaking up meat, for 6-8 minutes until browned.
Step 4: Stir in 2 tbsp tomato paste and roasted eggplant cubes, cooking for 2 more minutes to combine flavors.
Step 5: Arrange 4 large halved and seeded bell peppers in a baking dish, cut side up. Spoon the turkey and eggplant mixture evenly into each pepper half.
Step 6: Top each stuffed pepper with about 1/4 cup shredded mozzarella cheese.
Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Step 8: Serve warm as a satisfying low-carb main dish.