Turkey and Kale Stuffed Pepper
If a protein packed meal is what your looking for, give this Turkey and Kale Stuffed Pepper recipe a try. A great dish for meal prepping. Also easily adjust protein, carbs, and fats to meet your macro requirements.
- ½ tbsp Extra Virgin Olive Oil
- 100 g Yellow Onion, diced, (about½ onion)
- 30 g Jalapenos, diced, (1 pepper)
- 16 oz 99% Lean Ground Turkey
- 1 tsp Black Pepper
- ½ tsp Garlic Powder
- 75 g Kale, chopped
- 1 package Taco Skillet Sauce, roasted tomato & green chile
- 475 g Orange Bell Pepper, top cut off and cored (4 peppers)
- ½ tsp Reduced Sodium Chicken Base
- ¼ cup Water
- Pre-heat oven to 350°
- While the oven is pre-heating work on the filling for the peppers. First heat a large saute pan to medium heat. Once the pan is hot add the oil, then immediately add the diced onions and jalapenos to the pan. Cook them in the oil for 3 minutes.
- After 3 minutes add the ground turkey to the pan. Season the turkey with the black pepper and garlic powder. Using a heavy spatula, break up the ground turkey into smaller pieces, mixing in with the onions and jalapenos. Cook stirring frequently and continuing to break up the turkey for 7 minutes.
- After 7 minutes add the chopped kale and taco sauce packet to the ground turkey mixture. Stir everything together until well combined. Then put the lid on the pan, turn the heat to a simmer and cook for an additional 3 minutes.
- Remove the lid and scoop the turkey and kale mixture into each of the cored bell peppers. Place stuffed peppers into a baking dish, standing up. The baking dish should be small enough to hold the peppers tight and standing up.
- In a small bowl mix together the chicken base and water. Then pour 1 tbsp chicken base liquid over top/into each of the stuffed peppers. (If you do not have chicken base, substitute 1/4 cup chicken stock instead of the chicken base and water.) The liquid adds a little moisture and prevents the turkey from drying out while baking.
- Bake at 350° for 20 minutes.
- After 20 minutes, remove from the oven, serve and enjoy. Or portion out for this weeks meals!
Are you meal prepping? Do you count your macros or calories? Check out my notes below on how you can incorporate this turkey and kale stuffed pepper into your meal prep. Also how you can easily adjust protein, carbs, and fats to meet your macro requirements.
Notes for Meal Prep:
This is a wonderful recipe for meal prepping. You can store each serving in the fridge for up to 1 week and eat it as it fits your meal plan. To re-heat simply pop in the microwave for 1-2 minutes.
In addition you can store these stuffed peppers in the freezer for up to one month. To do so, store each serving in a freezer safe zip lock bag, remove as much air as possible before placing in the freezer. Then when it is time to defrost and eat, remove them from the freezer the night before and allow to thaw out in the fridge over night. When its time to eat, pop them in the microwave for 1 – 2 minutes each.
Notes for Counting Macros:
- The protein in this recipe can not easily be adjusted as the main protein ingredient is the turkey. You could decrease the amount of turkey used but then your peppers would not be as full.
- Carbohydrates also can not easily be adjusted as the only carbs in this recipe are the veggies.
- However, if you wanted to decrease the protein and increase the carbs you could swap out some of the turkey for a grain, such as rice. Or you could double the recipe and instead of increasing the turkey you substitute it for a grain like rice.
If you chose to double the recipe and add rice. You will want to cook 1/2 a cup of dry rice following the rice package instructions. Then add the rice to the turkey mixture at the same time as adding the taco sauce, and stir to combine well, before placing the lid on the pan. Then continue to follow all other final steps of the recipe.
- The fats can be increased by changing the lean turkey percentage. In this recipe I am using a 99% lean ground turkey, which only has .5 grams of fat per 1 oz. Whereas a 93% lean ground turkey as 2 grams of fat per 1 oz. Choosing to swap out the 99% lean for a 93% lean will increase the fat per serving by 6 grams.
When making adjustments to the macros you will want to keep in mind the number of servings you are making.
Looking for another ground turkey recipe? Check out my:
Would you like to learn more about counting macros? Click here
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