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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
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Appetizer
Cuisine
Spanish
Servings
5
servings
Calories
352
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
352
kcal
Carbohydrates:
24
g
Protein:
47
g
Fat:
10
g
Saturated Fat:
6
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
1
g
Trans Fat:
0.03
g
Cholesterol:
100
mg
Sodium:
720
mg
Potassium:
1364
mg
Fiber:
8
g
Sugar:
14
g
Vitamin A:
5578
IU
Vitamin C:
221
mg
Calcium:
61
mg
Iron:
3
mg
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