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Mini Bell Peppers with Turkey and Pistachios

Here’s an easy and delicious recipe for Mini Bell Peppers Stuffed with Turkey and Pistachios- Great as an appetizer or snack!

This recipe is from Michelle Dudash’s latest book: Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook. This cookbook delivers the benefits of the Mediterranean diet with fewer carbs, satisfying a mostly plant- and seafood-based regimen that is higher in protein and good fats.

This cookbook combines the best aspects of the Mediterranean diet with more than 100 nutritious recipes that help the whole family eat clean including 60 meals that can be prepared in 30-minutes or less.

I look forward to trying out some other recipes from the book!

Click HERE for more info on the book.

Mini Bell Peppers Stuffed with Turkey and Pistachios

(You can prep these a day in advance and pop them into the oven right before serving!)


1 (1-pound) bag mini bell peppers (about 16)

3/4 pound ground turkey (93% lean)

1⁄3 cup shelled pistachios, finely chopped

2 teaspoons red wine vinegar

1 teaspoon ground cumin

1/2 teaspoon salt, divided

1/4 teaspoon ground coriander (see Recipe Note)

1/4 teaspoon ground cinnamon

Freshly ground black pepper

1 tablespoon extra-virgin olive oil


Preheat the oven to 400º F. Line a baking sheet with parchment paper.

Cut off the tops of the peppers right between the straight sides and the rounded shoulders. Pull out the seeds and membranes using your fingers or dislodge with a paring knife. Poke a hole into the pointy tips of the peppers, making an air gap to allow for easier stuffing.

In a medium bowl, combine the turkey, pistachios (reserving 2 tablespoons for later), vinegar, cumin, 1/4 teaspoon salt, coriander, cinnamon, and pepper. Using a small spoon or butter knife, stuff the peppers with the turkey, leaving a nice rounded top protruding out a bit at the top of the peppers.

Gently roll the meat ends of the peppers into the reserved pistachios. Place the peppers on the prepared baking sheet. Drizzle with the oil and sprinkle with the remaining 1/4 teaspoon salt.

Bake until the largest peppers are tender, 15 to 20 minutes.


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