Filling Turkey and Eggplant Stuffed Peppers

Stuffed peppers are a perfect recipe for a family dinner or an easy meal prep, but of course, this turkey and eggplant stuffed peppers recipe is without all of the heavy breading. Instead, the eggplant adds a delicious and hearty flavour to the mix that is truly more satisfying than the traditional recipe’s breadcrumbs.

I also love how this turkey and eggplant stuffed peppers recipe is so versatile; if you are not a huge eggplant fan, zucchini, summer squash, or even sweet potatoes are a perfect substitute or addition. Also, for a vegan option, a combination of these veggies is a yummy alternative.

Filling Turkey and Eggplant Stuffed Peppers

Gretel Shaw

These turkey and eggplant stuffed peppers are perfect when you want something unique to serve. It's packed with veggies, so you know you're getting nutrients.

5 from 1 vote

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Appetizer

Cuisine Spanish

Servings 5 servings

Calories 352 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 5 large red pepper (red capsicum)
• 2 pounds ground turkey (minced turkey) - free-range
• 1 large yellow onion - diced
• 1 large eggplant (brinjal, aubergine, or guinea squash) - diced
• 6 cloves garlic - diced
• 2 tablespoons coconut oil
• 2 teaspoons oregano
• 1 teaspoon Sea salt
• 6 tablespoons tomato paste - organic
• 1 teaspoon ground black pepper - to taste
• 1 tablespoon parsley - chopped, for garnish

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit.
• Cost a large baking pan with 1 tablespoon of coconut oil.
• Cut each bell pepper in half and the out seeds and stem, then place face up on the baking sheet and set aside.
• Heat 1 tablespoon of coconut oil in a large skillet over medium heat
• Add in the turkey, garlic, onion, oregano and salt, and cook until turkey has browned on the outside.
• Add diced eggplant and tomato paste, and cook until the eggplant is soft and the turkey is cooked through.
• Remove the pan from heat, and drain the liquid from the pan
• Spoon the turkey mixture into each bell pepper half, making sure to stuff them firmly and full.
• Bake for 15 minutes; the peppers should be soft and stuffing browned.
• Serve warm with a sprinkle of freshly chopped parsley, and enjoy.

Nutrition

Calories: 352kcalCarbohydrates: 24gProtein: 47gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 100mgSodium: 720mgPotassium: 1364mgFiber: 8gSugar: 14gVitamin A: 5578IUVitamin C: 221mgCalcium: 61mgIron: 3mg

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