Stuffed Hot Peppers

You can sub Zucchini for the Hot Peppers!

  • 1 lb of lean ground turkey
  • 4 Large, Fresh Hot Peppers cut in half (will make 8 stuffed pepper halves)
  • Grape seed oil (or any high heat cooking oil)
  • 3 small cloves of garlic-minced
  • 1 level tablespoon fennel seed
  • Pinch Black Pepper
  • Pinch red pepper flakes
  • 1/2 teaspoon of sea salt
  • 1 cup low fat ricotta cheese


  1. Clean the hot peppers by cutting off the stem and removing the seeds and membranes from the inside. Set them aside.
  2. In a large skillet, sauté minced garlic in a thin coating of high heat cooking oil over medium heat until fragrant.
  3. Add the ground turkey to the skillet, along with dry spices. Stir the meat to make sure the spices are evenly mixed. Cook until the meat is almost done.
  4. Take the meat mixture and put it into a large mixing bowl. Let it cool for 10 minutes.
  5. Add 1/2 cup of low fat ricotta cheese to the mixing bowl and mix thoroughly with a fork.
  6. Use the same fork to stuff the hot peppers with the meat and cheese mixture.
  7. If you’re using sauce, place a thin layer of it in the bottom of a baking dish (such as Pyrex). Place the stuffed hot peppers in the dish and add a little more sauce on top.
  8. Bake the hot peppers at 375 degrees Fahrenheit for 30-40 minutes.
  9. Enjoy your delicious stuffed hot peppers!

Macros for 2 Peppers with organic marinara sauce: Calories 252/ Carbs 22g/ Fat 4.5g/ Protein 36.4g

Danielle Sciulli



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