This is a new take on a stuffed pepper–using ground turkey and whatever pizza toppings you like. I’ve noted what we typically do, including using better-tasting organic meat. Serve with a big vegetable salad for a real Italian dinner feel–one that’s way healthier!

Serves 8


4 large red bell peppers, cut in half and seeds removed

1 package cremini mushrooms, loosely chopped into large chunks

Lots of fresh garlic (~ 6-10 medium cloves), minced

16 oz organic ground turkey

2 tsp garlic powder

3/4 cup low-sugar marinara or pizza sauce

1 cup organic or light shredded mozzarella cheese

Pizza toppings: sliced shiitake or oyster mushrooms, sliced Kalamon olives, or whatever you like



  1. Preheat oven to 425 degrees F. Lightly grease a microwaveable large glass baking dish. Arrange pepper halves, skin-side up. Put a few tablespoons of water in the dish, cover, and microwave 7-10 minutes, until peppers are slightly soft. Drain excess liquid.
  2. Separately microwave the cremini mushrooms (and any mushrooms for topping–use 2 separate bowls) 2 minutes, until soft and mostly cooked. Drain and squeeze dry.
  3. Brown ground turkey and fresh garlic with just a tiny bit of olive oil in a large skillet over medium-high heat. Drain.
  4. Add garlic powder, pizza sauce, and cremini mushrooms to the meat mixture, and stir to combine.
  5. Divide the meat mixture evenly between all 8 pepper halves.
  6. Top each pepper with mozzarella cheese, shiitake or oyster mushrooms, and olive slices.
  7. Bake in 425 degree oven for 15 minutes. Bump heat up to broil for an additional few minutes if you like your cheese browned.