Turkey-Stuffed Bell Peppers with Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy ground turkey and zucchini baked inside colorful bell peppers for a vibrant, nutrient-dense paleo meal that's both elegant and simple. This mediterranean-inspired paleo ready in about 55 minutes pairs halved and seeds removed Bell peppers, Ground turkey, medium, finely diced Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.4 (12 ratings) Prep: 25 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a skillet over medium heat, heat 1 tbsp olive oil. Add 1/2 cup finely chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until soft. Add 1 lb ground turkey, breaking it apart, and cook until browned (about 5 minutes).
  2. Step 2: Remove turkey mixture from heat. Stir in 1 medium diced zucchini, 1 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well and spoon into 4 halved bell peppers (seeds removed).
  3. Step 3: Place peppers upright in a baking dish. Drizzle remaining 1 tbsp olive oil over the top. Bake for 25-30 minutes until peppers are tender and filling is cooked through, with the edges slightly caramelized.

Frequently asked questions

How long does Turkey-Stuffed Bell Peppers with Zucchini take to make?

Total time is about 55 minutes (25 min prep + 30 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 Turkey-Stuffed Bell Peppers with Zucchini?

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 Turkey-Stuffed Bell Peppers with Zucchini?

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 Turkey-Stuffed Bell Peppers with Zucchini 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.

What goes well with Turkey-Stuffed Bell Peppers with Zucchini?

Mediterranean paleo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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