Eggplant-Stuffed Bell Peppers with Ground Turkey and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Low-carb bell peppers stuffed with a savory mix of ground turkey and roasted eggplant, topped with melted mozzarella cheese. This mediterranean-inspired keto (keto, low carb) ready in about 55 minutes pairs large, halved and seeded bell peppers, ground turkey, olive oil 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Stir in 2 tbsp tomato paste and roasted eggplant cubes, cooking for 2 more minutes to combine flavors.
  5. 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.
  6. Step 6: Top each stuffed pepper with about 1/4 cup shredded mozzarella cheese.
  7. Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
  8. Step 8: Serve warm as a satisfying low-carb main dish.

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Frequently asked questions

How long does Eggplant-Stuffed Bell Peppers with Ground Turkey and Mozzarella take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant-Stuffed Bell Peppers with Ground Turkey and Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground turkey from drying out.

Can I substitute ingredients in Eggplant-Stuffed Bell Peppers with Ground Turkey and Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant-Stuffed Bell Peppers with Ground Turkey and Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant-Stuffed Bell Peppers with Ground Turkey and Mozzarella keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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