Turkey Bolognese Stuffed Peppers a simple dinner recipe filled with flavor!

Gluten Free Turkey Bolognese Stuffed Peppers a simple dinner recipe filled with rich flavor your family will love. These Stuffed Peppers make the perfect comforting weeknight meal!

Normally the name of my game is short and to the point … at least when it comes to food. I usually like to have dinner on the table in 30 minutes or less.

But you know what. There is something to say about recipes that take that “long and slow” technique. And todays recipe is just that.

There’s a lot of love in this dish and you feel it after you take the first bite.

These Stuffed Peppers are utter comfort food to me. They remind me of my mom. She use to make stuffed peppers at least once a week in the winter time when I was growing up. Her’s were done a little different. She use to put rice in the meat mixture to “fill you up” and make the meal go a little longer. She would also par-boil the peppers so there were a little more tender.

But now that I’m all grown up, I get to come up with my own recipes and make them just the way I like it.

Just like the zucchini boats I make, I enjoy having a little crunch in my vegetables. I’m not a big fan of roasting/cooking vegetables till they are mushy. Not only does it take the nutrients out, but you lose a vital part of the meal … “that crunch factor.”

The key to this recipe is the turkey bolognese. What I love about bolognese, is that similar to soups, you can layer lots of different flavors together.

When I was making this recipe I put my apron on and knew that it was going to take a while. But at the end I was going to have one gloriously delicious recipe.

I started with the bacon and crisped it up. Instead of adding oil to the pan I left the bacon grease as my “fat” and started to add in my vegetables. Each new vegetable added new flavor. I removed everything from the pan then browned up my turkey and added everything back to the party. Poured in some red wine, herbs, tomato paste (for depth of flavor) and crushed tomatoes.

Y’all this sauce is so so SOOOO flavorful!

I kept taking spoonfuls of the bolognese while I was stuffing my bell peppers.

When you can’t stop sneaking bites, that’s when you know it’s a good recipe.

And honestly, it only gets better when it cooks longer.

Once the bolognese was stuffed into the raw peppers, I then baked them for 25 minutes until the peppers where just starting to get fork tender. But not mushy. There is a fine line. Then I pulled them out, topped each one with a tablespoon of shredded mozzarella and baked them until the cheese melted.

I’m officially obsessed with this recipe. Cason loved them. Mike is not a big stuffed pepper person so I ate three all by myself! And no, not all in one sitting. Although I could have.

They are absolutely divine. It’s the perfect simple dinner recipe as we head into the fall or school year. It can easily be made ahead and then thrown in the oven right before dinner time.

These peppers are less than 300 calories, low carb and have 23 grams of protein per serving. But most of all they are bursting with deep flavor!

Bon Appetit friends!