If you follow me on social media or if you’ve been a reader of this blog for a while, then you know of my love for hating vegetables haha! Despite the fact that veggies are good for you, I still can’t bring myself to love them. However, I could eat peppers all day long, as long as they’re cooked. Which is why I love this recipe for Ground Turkey and Peppers. This simple turkey and roasted red pepper skillet is packed with hearty protein and healthy fiber and is very low in Weight Watchers points. The only points in this dish come from the cheese so you can opt to leave it off if you prefer. If you’re like me and don’t like veggies, I recommend trying roasted peppers. Roasting them brings out a totally different flavor and texture. You may end up loving this dish just as I do.
And if you are looking for even more WW recipes be sure to check out my collection of Weight Watchers recipes.
Three reasons why you need to make this recipe!
It’s a low-carb, low-point lunch option.
I love this recipe for meal prep. I can make a batch of it at the beginning of the week and I’ve got a healthy work lunch waiting for me each day.
Ground Turkey and Peppers help me get my veggies in!
You don’t want to miss out on the vitamins and minerals that veggies have to offer, so this is a great workaround for any picky eaters you may have.
There are less than 10 ingredients!
And most of the ingredients, like the spices, you likely already have. You just need some cheese, red peppers, and ground turkey.
Recipe Overview:
- Serving Size: ¼ of recipe
- Number of Servings: 4
- Time to Cook: 55 minutes
- WW Points Per Recipe: 1 WW point per serving (Click here to view the recipe in the WW app. WW login is required)
Ingredients you need to make Ground Turkey and Peppers:
- 3 red peppers, chopped
- 2 garlic cloves, diced
- 1 lb ground turkey, raw
- 1/2 cup diced red onion
- 2 tsp cumin
- 1 tsp chili powder
- Salt and pepper
- 1/2 cup reduced fat shredded mozzarella
- Dried parsley
How to make Ground Turkey and Peppers (step by step):
- Start with making the roasted peppers. Line a baking sheet with parchment paper and put the oven on high broil. Cut the peppers in half, remove the seeds, place the cut halves on the baking sheet, and lightly spray them with some cooking spray. Bake them in the oven for 7-9 minutes under the broil or until the skin seems bubbly and roasted.
- Remove the peppers from the oven and immediately place them in a large glass bowl, then cover it with Saran wrap. Let sit for at least 30 minutes or longer.
- Add some cooking spray to a large skillet and cook the diced garlic over medium heat for a few minutes (do not let it burn!) Then add in the ground turkey, cumin, chili powder salt, and pepper. Mix well. While the turkey is cooking you can peel and cut the red peppers.
- Add in the diced onion and peppers while mixing well. Let it cook for 10 minutes or until the onions are soft.
- Top with shredded mozzarella and dried parsley. Serve once the cheese has melted. Enjoy!
Makes 4 servings. Nutrition info for 1 serving: Calories 249, Fat 13 g, Saturated fat 4.34 g, Carbs 9 g, Fiber 2.6 g, Sugars 4.7 g, Sodium 179.3 mg, Protein 26 g.
Different ways to change up this recipe:
- I used Trader Joe’s reduced-fat mozzarella which is low in points.
- If you choose to leave the cheese off, it’s a zero-point recipe!
- Use whatever spices you prefer with ground turkey. This is a great way to use up what’s in your cabinet.
Tips and Tricks for Making Ground Turkey and Peppers:
- This recipe does not freeze well because the peppers will become water logged. But it does stay good in the fridge for up to 7 days.
Similar recipes you’ll enjoy:
Ground Turkey and Peppers
Ingredients
- 3 red peppers *made about 3 cups of chopped roasted red peppers
- 2 garlic cloves, diced
- 1 lb ground turkey, weighed raw
- 1/2 cup diced red onion
- 2 tsp cumin
- 1 tsp chili powder
- Salt & pepper
- 1/2 cup reduced fat shredded mozzarella
- Dried parsley
Instructions
- Start with making the roasted peppers. Line a baking sheet with parchment paper and put the oven on high broil. Cut the peppers in half, remove the seeds, place the cut halves on the baking sheet, and lightly spray them with some cooking spray. Bake them in the oven for 7-9 minutes under the broil or until the skin seems bubbly and roasted.
- Remove the peppers from the oven and immediately place them in a large glass bowl, then cover it with Saran wrap. Let sit for at least 30 minutes or longer.
- Add some cooking spray to a large skillet and cook the diced garlic over medium heat for a few minutes (do not let it burn!) Then add in the ground turkey, cumin, chili powder salt, and pepper. Mix well. While the turkey is cooking you can peel and cut the red peppers.
- Add in the diced onion and peppers while mixing well. Let it cook for 10 minutes or until the onions are soft.
- Top with shredded mozzarella and dried parsley. Serve once the cheese has melted. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried to email you under the contact me section , but it would not go through .
I haven’t been receiving your recipes/ posts for a few weeks . I saw this when I went to look up a recipe of yours and saw that I hadn’t received the last 3-4 posts . I even tried to re- sign up, but it said that I was already signed. Could you please check on this for me . I don’t want to miss any of your great recipes .
Hi Robin, I actually had my subscribe on pause while I was figuring a few things out, the company I am with charge a lot for me to send those emails so I have been shopping around, so unfortunately none have been going out but I will have it back up and running soon 🙂 I apologize for any inconvenience
Yummy recipe but for an amateur cooker, the roasted red peppers were a lot of work. I haven’t had them much less make them from scratch before and it was labour intensive! I’m guessing I didn’t leave them under the broiler long enough but when my parchment paper caught on fire it distracted my focus. They were a little burnt and wrinkly like yours in the picture bit they didn’t peel very easy! Maybe add a link explaining how to roast peppers and peel them.
Hi Shelly, honestly it was my first time making roasted red peppers as well and I asked google how to haha.. sometimes we just need practice and patience ..Mine were not overly hard to peel .. I’m sorry your paper caught on fire but not sure that is something I could have prevented, Did you leave them wrapped in saran wrap as explained in directions? That is what will make them peel easier
Couple things..one is it necessary to peel the peppers? I have just never peeled them before in any recipes and I love peppers. What do you think about adding diced zucchini as an extra zero point filler?
I think to get that roasted pepper feel they should be peeled but it can be a personal choice, and yes I think adding zucchini would work well 🙂
Hi Kate, Where did you get your points plus calculator? I want to be able to build recipes but can’t because I have no way to figure the points. Love your recipes, by the way!
Hi Dinna, I build my recipes in My Fitness Pal which will give you the nutritional breakdown per servings then you can enter that in a PP calculator, just search points plus in the App store and you will find one, or online even, remember to leave any fruit/veggies out though when building the recipe in order to get the proper PP value
Love your recipes. However, on this one, it doesn’t say whether this is fat free ground turkey or 93% lean. Please identify. There is a big difference in points!
Hi Martha, I use what I can find, 99% is not always available near me, but my motto is 93% ground turkey is not what got me on WW to begin with 😉 so use what you can find and go from there