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Pizza Stuffed Peppers (Low Sodium)

To satisfy your pizza craving with all of the flavor but none of the carbs or guilt, this stuffed red pepper recipe definitely satisfies. It's DASH-friendly and makes a great meal to prep and enjoy all week long for lunch or dinner! I love mushrooms, but if you aren't a fan, simply substitute organic black beans instead. Simple to prep, assemble then roast in the oven, this is a great meal or addition to your next gathering.


1 lb. Organic ground turkey

2 cups white mushrooms (chopped) -- OR substitute 1 cup organic black beans

1 1/2 cups pizza sauce (Rao's Homemade is my favorite)

1 white onion (finely chopped)

4 medium red peppers (cut in half lengthwise, ribs and seeds removed)

1/2 cup of cherry tomatoes (halved)

2 garlic cloves (minced)

1 Tablespoon Italian seasoning

1 tsp crushed red pepper

1/2 cup part-skim shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Fresh basil leaves (optional, for garnish)

Preparing this recipe:

Preheat oven to 400 degrees. In a large skillet brown the ground turkey. Add onions, garlic, mushrooms, tomatoes, Italian seasoning and crushed red pepper. Stir to combine and simmer for 3-4 minutes until the onions are translucent. Place red pepper halves flat on a baking sheet. Portion turkey and vegetable mixture into each pepper until full and place in the oven for 25 minutes. Remove sheet from the oven and top each pepper with a spoonful of pizza sauce, mozzarella and finish with a pinch of Parmesan then place back in the oven for 15-20 additional minutes until the cheese is melted and the sauce bubbly. Remove from oven and garnish with fresh basil. Serve immediately. Save remaining peppers in airtight container separating each with waxed paper. Microwave 2 mins each to reheat throughout the week. Enjoy!

Nutritional facts (recipe makes 8 servings of 1 half pepper):

Cal: 181, Total Fat: 8g, Sat Fat: 3g, Sodium: 146mg, Carbs: 12g, Sugars: 5g, Fiber: 4g, Cholesterol: 47mg, Protein: 15g, Potassium: 320mg.


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