This is a personal favorite of mine. This recipe satisfies my craving for good, honest stir fry, along with my need for a good savory dish. The peanuts with garlic and ginger in oil set the base of this flavor and will make your mouth water every time you think of it after your first bite.
The eggplant and tomato with scallions make this a rich and hearty dish, and it can be used as a main dish or as a side. I fixed this very recently as a side dish with Italian sausages, and the combination seemed perfect. I wouldn’t have thought to pair them together, but it was just what was available at the time. Now I think it will be a permanent addition to my menu.
Tomato and Egg Plant Stir Fry
Delicious stir fry recipe great for vegan or keto diets.
wok
1 large eggplant or 3 chinese eggplants
1/2 tbsp salt
1/3 cup peanuts (shelled)
3 tbsp avacado oil (sesame oil can be used)
1 Chili (add more for your own preference)
3 sprigs Thai basil
1 lb roma tamotos ((3 to 4 medium))
1 tbsp brown sugar or palm sugar
2 tbsp soy sauce
1 tbsp hoisin sauce
2 scallions, green parts sliced
Slice eggplant into 3/4"x3" sticks. In a mixing bowl, toss them with salt and allow to sit while you are preparing the rest of the ingredients. Slice the roma tomatoes into similar size cuts.
Mix the sugar, soy sauce, hoisin and 2 tablespoons of water in a small bowl, set asite.
In seperate small bowls: Place minced garlic, minced ginger, and chopped chili. In a second bowl place the shallots, sliced lengthwise and basil. A third bowl with the prepared tomatoes.
After 20 minutes, rinse the eggplant and pat dry.
In a large non-stick pan or wok, toast the peanuts for a few minutes. Then add oil, garlic, ginger and chili and stir fry for about 30 seconds or until the garlic begins to brown slightly.
Add the Thai basil sprigs and shallots and stir fry for 30 more seconds. Turn the heat up to medium high and add the egg plant. Cook and stir occasionally for 10 -15 minutes. Once the eggpant is cooked, add tomatoes. Coor for another 5 minutes until the tomatoes are soft but not mushy.
Add sauce mixture and stir-fry for another 1-2 minutes until the sace thickens. Garnish with scallions. Can be served with rice if desired.
Any chili can be used. I have used Thai chilis and another time a jalapeno, and both were delicious.
I find it best to prep all the ingredients before you start cooking into the small bowls as once you start cooking the wok, it moves quickly so having the steps prepped makes things a lot less stressful.
Whether you want a crispy, low-carb snack or a meatless version of buffalo wings, fried cauliflower is the perfect choice! Toss them in your favorite sauce or serve them up with your favorite dip- it’s a snack that even the picky eaters in your house will love!
If you’ve ever been on a low-carb or keto diet, I’m sure you’re familiar with this versatile veggie. But this isn’t your mother’s riced cauliflower! Even though it’s low in carbs, this fried cauliflower is perfectly crispy, crunchy, and tender on the inside. It’s like a healthier version of popcorn chicken, and perfect for those who are vegetarian or just trying to sneak more veggies into their diet!
This fried cauliflower has the most delicious breading that cooks to a perfect golden brown. Its crispy goodness will have you coming back for seconds and thirds, so you might want to double your batch! You can serve your fried cauliflower as-is with a tasty dip on the side, or toss it in your favorite sauce! Buffalo, BBQ, you name it! Whether it’s gameday or you’re making these golden morsels for a summer potluck, everyone is sure to love them.
Ingredients You’ll Need
It really doesn’t get any simpler than this. You don’t need anything fancy to make fried cauliflower, only a handful of pantry staples! If you’re looking for measurements, they can all be found below in the recipe card.
Cauliflower: Cut into florets. The size is up to you!
Flourand Cornstarch: You’ll need a mix of both to achieve the perfect crispy crust.
Salt and Pepper: To add some flavor to the breading. You can also add a sprinkle of garlic powder, onion powder, or paprika if you’d like!
Milk: Adjusts the consistency of the batter and also helps it stick to the florets.
Oil for Frying: I used vegetable oil, but you could also use another type of frying oil like peanut or canola. Whatever you have on hand!
How to Make Crispy Fried Cauliflower
Even though you do have to fry in oil, (don’t let that intimidate you!) these fried cauliflower bites are pretty easy to make. They only take 10 minutes of prep and 15 minutes to cook, making them a great appetizer to throw together when you’re short on time. Let’s get started!
Prepare Cauliflower: Cut the cauliflower in half and then cut into florets.
Mix Batter Ingredients: In a medium-sized bowl add the flour, cornstarch, salt, and pepper. Add the milk to the flour mixture and whisk until combined.
Heat Oil: In a large pot, add the oil about 3 inches up the sides. Heat the oil to about 350 degrees Fahrenheit. You can also use a deep fryer if you desire.
Coat With Batter: Dip each floret into the batter and remove excess by shaking with a fork. Then place on a parchment-lined baking sheet.
Deep Fry: Add the florets with tongs to the hot oil. Fry for about 4 minutes on each side or until they are golden brown.
Cool and Serve: Remove with a slotted spoon to drain excess oil and place on a paper towel-lined plate. Enjoy fried cauliflower with your favorite dipping sauce!
Can I Make Fried Cauliflower in the Air Fryer?
Yes! Add a single layer of battered florets to your air fryer basket and cook for 15 minutes at 400 degrees Fahrenheit. Flip your cauliflower halfway through the cooking time so each piece gets nice and crispy. Make sure that there’s plenty of room between each piece of cauliflower, air flow is crucial to crispy fried cauliflower!
Tasty Dipping Sauces
To me, fried cauliflower is only as good as the sauce to dip it in. We love a good homemade sauce at my house! Here are a few of my favorite recipes that will add a pop of creamy flavor to these delicious fried cauliflower bites. For more inspiration, find my full list of sauces and dips here!
Fried cauliflower is best served fresh. You’ve got to taste this breading fresh out of the fryer! If you have any leftovers, they can be kept in an airtight container for about 3 days in the fridge, but keep in mind that your cauliflower may become soggy as it sits. To crisp up any leftovers, pop them in the oven or air fryer for a few minutes at 375 degrees Fahrenheit.
More Tasty Ways to Use Cauliflower
Trust me when I say this vegetable is super versatile! If you have some cauliflower on hand, here are some fun ways to use it! With how tasty these recipes are, you’ll forget you’re getting your daily dose of veggies.
Whether you want a crispy, low-carb snack or a meatless version of buffalo wings, fried cauliflower is the perfect choice! Toss them in your favorite sauce or serve them up with your favorite dip- it’s a snack that even the picky eaters in your house will love!
Course Appetizer
Cuisine American
Keyword battered cauliflower, deep fried cauliflower, fried cauliflower
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 259kcal
Author Alyssa Rivers
Ingredients
1head cauliflower,cut into florets
2cupsflour
2tablespoonscornstarch
1/2teaspoonsalt
1/4teaspoonpepper
3cupsmilk
oil for frying
Instructions
Cut the cauliflower in half and then cut into florets.
In a medium-sized bowl add the flour, cornstarch, salt, and pepper. Add the milk and whisk until combined.
In a large pot, add the oil about 3 inches up the sides. Heat the oil to about 350 degrees Fahrenheit. You can also use a deep fryer if you desire.
Dip each floret into the batter and remove excess by shaking with a fork. Place on a parchment-lined baking sheet.
Add the florets with tongs to the hot oil. Fry for about 4 minutes on each side or until they are golden brown.
Remove with a slotted spoon and place on a paper towel-lined plate. Enjoy with your favorite dipping sauce!
Who needs actual cookie dough when you can have chickpea cookie dough? It’s the guilt-free treat that will have you feeling like a million bucks!
If you haven’t already jumped on the chickpea train, you must! Chickpeas are SO versatile and a great way to add extra protein and fiber into your diet. If you have some leftover cans of chickpeas, you’ll also have to try chickpea curry, chickpea tacos, and air fryer chickpeas for a quick snack!
Chickpea Cookie Dough Recipe
If you’re looking for a sweet treat that won’t derail your healthy eating goals, look no further than this chickpea cookie dough! Yes, you read that right – chickpeas can be transformed into a delicious dessert that will satisfy your sweet tooth without destroying your diet. Chickpea cookie dough is keto and macro-friendly, but is so good you’ll forget it’s healthy. You need to make yourself a batch right now!
The best part about chickpea cookie dough is that it’s incredibly easy to make. Simply blend together your canned chickpeas, peanut butter, honey, and a few other ingredients, and voila – the perfect creamy, decadent treat. And don’t worry about feeling guilty! This snack is packed with protein and fiber, making it a healthy choice that will keep you feeling full and satisfied. So go ahead, indulge in some chickpea cookie dough! Your body will thank you!
Ingredients Needed
All you need is a can of chickpeas, a spoonful of peanut butter, and a sprinkle of magic (also known as chocolate chips) to create the heavenly concoction that is chickpea cookie dough! Who knew healthy snacking could be so easy and delicious? Another great thing about this recipe is that a lot of ingredients can be substituted and customized, so you can totally make it your own! Check out the recipe card below for exact measurements.
Chickpeas/Garbanzo Beans: This humble little legume is the star of the show in chickpea cookie dough! Blended up, chickpeas provide a creamy, slightly nutty base that’s perfect for transforming into a healthy dessert. If you don’t have chickpeas on hand, white beans or black beans will also work.
Water: Adjusts the consistency of the cookie dough.
Peanut Butter: Peanut butter adds richness and a nutty flavor to the chickpea cookie dough. If you have a peanut allergy or simply don’t like peanut butter, you can also use almond butter or sunflower seed butter.
Honey: Honey provides a natural sweetness to the cookie dough. To make your dough low-carb, go for monk fruit sweetener or Stevia instead.
Vanilla: Vanilla extract adds a warm, sweet flavor to the chickpea cookie dough. Try making your own blend using my recipe here!
Almond Flour: Almond flour adds a nutty flavor and helps to thicken up the cookie dough. It’s also keto-friendly!
Salt: Just a pinch to enhance the flavor of the dough.
Chickpea cookie dough is so easy to make, you’ll wonder why you ever bothered with regular cookie dough! With just a few simple ingredients and a food processor, you can whip up a batch of this healthy, delicious snack in no time. Let’s get started!
Prepare Chickpeas: Drain and rinse your can of chickpeas and dry them on some paper towels. Then using a food processor, or blender, blend the chickpeas and water until they are smooth.
Blend: Add to the food processor or blender with the chickpeas, peanut butter, honey, vanilla, almond flour, and salt. Blend until it all comes together and is smooth. You may want to stop and scrape down the sides and continue to blend so it has an even consistency.
Mix in Chocolate Chips: Remove the dough from the food processor or blender and place it in a large bowl. Then add in your semisweet chocolate chips and mix with a spoon or spatula.
Serve: Enjoy fresh or keep in an airtight container in the fridge for 2 weeks.
Tips and Tricks
Make your chickpea cookie dough dreams come true by customizing your batch to perfection! Add in your favorite mix-ins, adjust the sweetness to your liking, or sneak in some veggies for an extra healthy boost – the possibilities are endless!
Other Sweeteners: You can replace the honey with a similar sweetener of your choice, maple syrup or agave were good substitutes.
More Mix-Ins: In addition to the chocolate chips, you can add any additional items you would like! Dried fruit, nuts, pretzels, shredded coconut, white chocolate, or vegan chocolate are all great options.
Veggies: Sneak some veggies into your chickpea cookie dough for an extra healthy boost! Try blending in some steamed and cooled sweet potato or pumpkin puree for added fiber and vitamins.
Spices: Experiment with different spices to add extra flavor to your chickpea cookie dough! Try adding a pinch of cinnamon, nutmeg, or ginger for a warm, cozy flavor, or go bold with a sprinkle of chili powder or cayenne pepper. Pumpkin spice is a great choice for fall!
Serving: This cookie dough is great for dipping but can be eaten on its own. It is not made to bake in the oven however so only enjoy it raw.
How Long Does Chickpea Cookie Dough Last?
Here are a couple ways to store any leftovers if you have them! With this cookie dough as good as it is, leftovers are a rarity at my house. Even my kids love it!
In the Refrigerator: In an airtight container, chickpea cookie dough will last for up to 5 days. It’s important to note that because this dough doesn’t contain any preservatives, it may start to dry out or change texture after a few days.
In the Freezer: If you want to keep your chickpea cookie dough for longer, you can freeze it in an airtight container for up to 3 months. Thaw in the fridge for a few hours before serving.
More Cookie Dough Recipes
If you love all things cookie dough, boy do I have the recipes for you! These are all so easy to make but absolutely delicious. They’re sure to satisfy any sweet tooth! See more cookie dough recipes here.
Drain and rinse your can of chickpeas and dry them on some paper towels. Using a food processor, or blender, blend the chickpeas and water until they are smooth.
Add to the food processor or blender with the chickpeas, peanut butter, honey, vanilla, almond flour, and salt. Blend until it all comes together and is smooth. You may want to stop and scrape down the sides and continue to blend for an even consistency.
Remove the dough from the food processor or blender and place it in a large bowl. Add in your semisweet chocolate chips and mix with a spoon or spatula.
Enjoy fresh or keep in an airtight container in the fridge for 2 weeks.
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Sweet, fluffy, and keto-friendly! These delicious keto pancakes are a simple and healthy brunch option for when your craving a carb-filled breakfast but don’t want to mess up your macros.
Even if you’re on a low-carb diet, you don’t have to sacrifice flavor and satisfying meals! Try this keto pizza or mac and cheese next! These keto brownies and keto ice cream are also great options if you’re craving something sweet.
Quick and Easy Keto Pancakes
I was hesitant at first when everyone around me started eating a keto-friendly diet, but then when I saw how great they felt and that they weren’t starving themselves I became interested. One of my biggest hesitations towards a low-carb lifestyle is that I thought I’d have to give up some of my favorite foods such as pancakes. I now know pancakes, as well as many other carb-laden foods, can also be made keto-friendly! (I’m looking at you, pizza and breadsticks!) These easy keto pancakes are so light and fluffy with a hint of sweetness. They’re up there with my all-time favorite pancake recipe!
The slightly sweet flavor allows you to skip the syrup and enjoy them just as they are or with nut-butter spread on top. I’ve shown them here dripping in syrup and with berries, but these toppings aren’t a necessity. They really are so good on their own! Pair them with some bacon and scrambled eggs for some added protein and you have the best breakfast to start your day with! This keto pancake recipe is one you’ll one to come back to again and again. It tastes like a cheat day without the carbs!
What Are Keto Pancakes Made Of?
You may need to shop for a few of these ingredients, but they’re great for having on hand when you’re on a low-carb diet. Almond flour is a must! You can use it for all sorts of recipes, from pie crusts to brownies to homemade bread! Looking for measurements? They can all be found in the recipe card below.
Almond Flour: This gives the keto pancakes structure. Almond flour is low in carbs while also being packed with healthy fats.
Coconut Flour: Coconut flour is another great flour to use for ketogenic diets! It’s low-carb but packed with healthy fats.
Stevia: To sweeten up your pancakes while keeping carbs low. You can also use monk fruit sweetener!
Baking Powder: This is a must-add for light and fluffy pancakes. Almond flour can tend to be on the denser side, so you’ll want to make sure you add a rising agent to mimic the light texture that regular flour would give you.
Salt: Keeps your pancakes from tasting bland.
Eggs: Help bind everything together!
Almond Milk: Any non-dairy and low-carb milk will work. I would advise staying away from oat milk here, though, it’s naturally high in carbs. You can also use a protein enriched skim milk like Fairlife to achieve a similar result.
Oil: Use your favorite cooking oil here! It will make your keto pancakes moist and soft.
Vanilla Extract: For a touch of sweet flavor.
How to Make the BEST Keto Pancakes
These fluffy keto pancakes are some of the easiest pancakes to prepare. They take no time at all to whip up! Not only do they taste like old-fashioned pancakes, but they come together like them too.
Mix Dry Ingredients: In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.
Mix Wet Ingredients and Combine: Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).
Adjust Consistency: If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.
Cook: Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.
Serve: Top keto pancakes with berries, butter, or sugar-free syrup and enjoy!
Why Did My Pancakes Fall Apart?
Since almond flour is denser than regular flour, it needs a little more TLC when you’re using it to make pancakes with. If at first you don’t succeed, try again! First, make sure you wait until your pancake is bubbling before you flip it, and second, be sure you add your eggs and oil. These will both help to bind all of the ingredients together. Adding extra fats like butter or cream cheese will also help.
Can You Make the Pancake Batter Ahead?
Yes! It makes preparing breakfast so easy. It’s great for busy mornings! In order to prepare the batter, whisk the flours, stevia, baking powder, and salt together. You can then store this keto pancake mix directly in your pantry and just add the milk, oil, and vanilla when you’re ready to make your keto pancakes. You can also mix the full pancake batter recipe together and store it in an airtight container in the refrigerator.
How to Store Keto Pancakes
Once you make a batch of these delicious keto pancakes, they can easily be stored for later. Place them in an airtight container in the fridge for up to a week. This is a great way to meal plan for a yummy breakfast treat throughout the week.
In the Refrigerator: Store keto pancakes in an airtight container for up to 1 week.
Can I Freeze Keto Pancakes?
Yes! These keto pancakes are a delicious way to meal prep or store for later use. They freeze very well and can be kept in the freezer for up to 2 weeks in a freezer bag.
More Healthy and Delicious Pancake Recipes
Here are a few more tasty pancake recipes to fit into your diet! Whether you’re wanting something low calorie, protein-packed, or full of fiber, these check all the boxes! They’re soft, tender, and perfect for adding all of your favorite toppings to! Looking for more recipes to get your day started off right? Find my full list of breakfast recipes here.
In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.
Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).
If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.
Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.
Originally posted January 31, 2020 Updated January 10, 2023
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Not only is this gluten-free pie crust buttery and delicious, but it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet-conscious choice for Thanksgiving!
The best pies start at the crust. I love making my own from scratch because one, it’s a lot easier than you’d think, and two, they taste a million times better! This holiday season, try my grandma’s perfect pie crust and check out this guide to blind baking to ensure your pies turn out perfectly!
The Best Gluten-Free Pie Crust Recipe
Pie is one of the best things about Thanksgiving, and you should be able to enjoy it even if you have a gluten-free diet! This gluten-free pie crust gives you the best of both worlds. It’s still golden brown and buttery, but made with almond flour to make it diet-friendly! And for those of you looking for something keto as well, consider this your lucky day. Almond flour is naturally low-carb!
This gluten-free pie crust is super easy to make. And did I mention you only need 4 simple ingredients to whip it up? It’s the answer to all of your Thanksgiving baking needs! This crust is so buttery and flaky and a must-make for the holidays. You may even like it more than a traditional crust! Use it with your favorite pie recipe, you won’t be able to get enough.
Ingredients You’ll Need
I mean, does it get any simpler than this? As long as you’ve got some almond flour, the rest of the ingredients needed to make this gluten-free crust are probably in your pantry right now! Note: all measurements can be found below in the recipe card.
Almond Flour: Be sure to use almond flour and not almond meal. They have a different consistency. Also, the finer the flour the better! I used ultra-fine almond flour so that my crust turned out lump-free.
Salt: You just need a pinch to keep your pie crust from tasting bland.
Butter: Since we add salt separately, I used unsalted butter here.
Large Egg: One large egg helps to bind all of the ingredients together!
How to Make a Gluten-Free Pie Crust
It only takes 45 minutes from start to finish! This easy gluten free almond flour pie crust recipe is definitely one to keep on hand. It’s so easy but turns out perfectly every time. Gluten sensitivity or not, this is something that the whole family will be able to enjoy.
Preparing the Dough
Prepare Pie Dish, Preheat Oven: Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
Combine Ingredients: In a large bowl mix your dry ingredients- almond flour and salt. Then add in your melted butter and egg. With a hand mixer, mix all the ingredients together. Once it has all come together knead the mixture by hand a bit to bring it all into a big ball.
Roll Out: Lay one sheet of parchment on a flat surface and place the dough on top, press flat and lay another sheet on top and roll dough out into a circle that will fit your pie pan.
Add to Pan: Remove the top sheet and place the dough in the pie pan, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
Shape: It is normal for your crust to fall apart at this step, this is when you will press the dough into the pan evenly until all the pan is covered. At this point you can make a decorative border.
Baking
Bake: Poke around the bottom of your gluten-free pie crust with a fork, and bake for 15-20 minutes with a crust shield covering the edges. Crust should be a golden color when done.
Par-Bake if Needed: If you are filling the pie with a filling that needs to be baked in the crust, par-bake the crust for about 10 minutes, then remove the crust from the oven, fill and bake according to the filling’s instructions.
Do I Need to Use Pie Weights?
Almond flour is a bit more dense than regular flour, so it tends to hold its shape better. Using pie weights is optional! If you want your gluten-free pie crust to be as perfect as possible, you can use pie weights, uncooked rice, or dried beans in the bottom to keep it from rising or cracking while it bakes.
Pie Recipes to Try
Now that you have this delicious gluten free pie crust ready to go, all you have to do is add a tasty filling! This gluten-free pie crust works great for both cream and fruit pies. Here are a few of my favorite recipes to follow if you need some Thanksgiving dessert inspiration! Find more of my favorite pie recipes here.
From baking tips to substitutions, here are a few ways to perfect your gluten-free pie crust. It’s so flaky, buttery, and delicious! You’re going to absolutely love it!
Use as a Single-Crust: This crust works best as a bottom crust. I recommend using this with a pie that won’t require a crust on the top. (Coconut cream pie, I’m looking at you!)
Make it Dairy-Free: You can replace the butter with coconut oil for a dairy-free option.
Add Sweetness: If you want to sweeten this pie crust you can add 1 tablespoon of sugar, or a sugar replacement.
Use a Food Processor: Instead of a hand mixer, you can use a food processor to achieve a nice, fine crumb. This blends all the ingredients together easily.
How Long Does a Gluten-Free Pie Crust Last?
Good news is, this pie crust is great for making ahead! Whipping it up beforehand is great for alleviating some pressure on Turkey Day.
In the Refrigerator: Store covered with plastic wrap for up to 1 week.
In the Freezer: Store wrapped in plastic wrap or in an airtight bag or container for up to 3 months.
More Delicious Pie Recipes
Thanksgiving is almost here! If you haven’t solidified your dessert menu yet, here are a few last-minute ideas! They’re so delicious, make sure to save a piece for yourself before they get devoured by your friends and family!
Not only is this gluten-free pie crust buttery and delicious, but it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet-conscious choice for Thanksgiving!
Course Dessert
Cuisine American
Keyword gluten free almond flour pie crust, gluten free pie crust, gluten-free pie crust recipe
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Servings 1crust
Calories 1735kcal
Author Alyssa Rivers
Ingredients
2cupsalmond flour
½teaspoonsalt
¼cupunsalted buttermelted
1large egglightly beaten
Instructions
Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
In a large bowl mix your almond flour and salt. Add in your melted butter and egg, with a hand mixer, mix all the ingredients together. Once it has all come together knead it by hand a bit to bring it all into a big ball.
Lay one sheet of parchment on a flat surface and place the dough on top, press flat and lay another sheet on top and roll dough out into a circle that will fit your pie pan.
Remove the top sheet and place the dough in the pie pan, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
It is normal for your crust to fall apart at this step, this is when you will press the dough into the pan evenly until all the pan is covered. At this point you can make a decorative border.
Poke around the bottom of the crust with a fork, and bake for 15-20 minutes with a crust shield on covering the edges. Crust should be a golden color when done.
If you are filling the pie with a filling that needs to be baked in the crust, par bake the crust for about 10 minutes, then remove the crust from the oven, fill and bake according to the filling’s instructions.
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Turkey stuffed peppers combine ground turkey, tons of vegetables, and pepper jack cheese into a satisfying and healthy low-carb meal. Jumpstart your healthy eating habits with these oh-so-delicious stuffed peppers!
Even though these stuffed peppers are so healthy and low-carb, they taste like comfort food! If you’re looking for more amazing keto-friendly dinners you can whip up in a snap, try these stuffed avocados or poblano peppers!
Turkey Stuffed Peppers Recipe
I’m always looking for easy meals that are packed with flavor, but finding low-carb options is a huge bonus when I’m really trying to watch what I eat. These stuffed peppers are very similar to my air fryer stuffed peppers, but that recipe uses ground beef and rice along with all the other ingredients. I do find that adding rice or quinoa to a stuffed pepper makes it more filling, but I also know a lot of people are searching for grain-free or low-carb recipes. That’s why I wanted to create a stuffed pepper recipe that was basically meat, cheese, and veggies.
But don’t let the simplicity of these turkey stuffed peppers fool you! These little bites of heaven are filled with so much flavor! They’re cheesy and meaty with savory garlic and caramelized onion in each bite. This makes it one of my favorite things to throw together on busy weeknights! You’re going to love them. Especially if you’re looking for quick, easy, and inexpensive meals that you can work into your diet! Find more low-carb, keto-friendly meal ideas here.
A Reader’s Review
“I just made some Stuffed Turkey Peppers and they turned out so delicious! Thank you for creating this yummy low carb option!”
Stacy
Ingredients for Turkey Stuffed Peppers
You only need a handful of simple ingredients to make these tasty stuffed peppers. This recipe is great for using up any leftover veggies you might have in the fridge. Feel free to customize your stuffing with all of your favorite mix-ins! See my tips section below for more ideas.
Ground Turkey: I like using dark meat because it’s more flavorful, but white turkey meat works, too!
Yellow Onion: Adds a delicious, caramelized savory flavor to the stuffing.
Garlic: You really can’t go wrong with minced garlic. It packs each bite with so much flavor!
Zucchini: This recipe is great for using up your summer zucchini. It adds the most delicious flavor and texture to the pepper stuffing!
Diced Tomatoes: Add sweet flavor and make the filling saucy.
Salt: Enhances the overall flavor of your turkey stuffed peppers!
Pepper Jack Cheese: The hint of spice that pepper jack cheese has compliments the other flavors in this dish perfectly! You can also use more mild types like cheddar or mozzarella cheese.
How to Make Turkey Stuffed Peppers
This recipe is so quick and easy! Ground turkey stuffed peppers are perfect for meal planning and great to pack in work lunches throughout the week! Since it’s packed with protein and low in carbs, it’s a lunch that you can feel great about eating.
Prepare Peppers: To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.
Pre-Bake: Add peppers to a casserole or baking dish, fill with about ½ inch of water, cover with aluminum foil, and bake in a 425 F oven for 20 minutes in order to steam, or parbake, the peppers until they become tender.
Cook Filling: While the peppers are steaming, cook the ground turkey, onion, garlic, and any remaining pepper from the stem piece (dice in a large saute pan over medium-high heat until the meat is crumbly, about 10-15 minutes. Add the diced zucchini and allow to cook for 1-2 minutes. Stir in the tomatoes. Add salt to taste. Remove from heat.
Fill Peppers: Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the ground turkey mixture until all of the peppers have been evenly filled. Top with pepper jack cheese. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.
Heat and Serve: Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.
Tips and Variations
Dishes like these are great because you can customize them with all of your favorite fillings, seasonings, and spices! I’ve added a few of my favorite tips and variations below to get you started.
Using Different Meat: I prefer to use ground dark meat turkey because it has more flavor, but you can also use ground white meat. Instead of using ground meat at all, you can also use diced cooked turkey and add it to the mixture after the vegetables have sauteed for a bit. That would be a great option if you’re looking for a post-holiday leftover turkey recipe. Similarly, you can swap in other things you have on hand! Ground beef, sausage, or even shredded chicken work just as well.
Add More Vegetables: You can also change up the vegetables you add to your stuffed peppers. Instead of tomatoes you could add some baked butternut squash and sage – both of which go fantastic with turkey.
Make sure you keep your leftovers- turkey stuffed peppers make great lunches for you and the kids!
In the Refrigerator: Store any leftover turkey stuffed peppers in an airtight container for up to 4 days.
In the Freezer: While I don’t recommend freezing the bell peppers themselves, you can freeze the stuffing in a freezer bag for 2-3 months. Thaw in the fridge overnight before reheating.
Reheating: You can reheat your leftover peppers in the oven at 350 degrees F for 10-15 minutes or until warmed through. You can also pop them in the air fryer for 2-3 minutes at 360 degrees F.
More Healthy and Delicious Stuffed Pepper Recipes
There’s something about stuffed peppers that is just so addictive. The crunch of the pepper combined with melty cheese and perfectly seasoned meat is the absolute best! I’ve rounded up a few more easy and delicious stuffed pepper recipes that you’ve got to add to your dinner lineup! The whole family is going to love them.
To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.
Add peppers to a casserole dish, fill with about ½ inch of water, cover with aluminum foil, and bake in a 425 F oven for 20 minutes in order to steam, or parbake, the peppers.
While the peppers are steaming, cook the ground turkey, onion, garlic, and any remaining pepper from the stem piece (dicein a large saute pan over medium high heat until the meat is crumbly, about 10-15 minutes. Add the diced zucchini and allow to cook for 1-2 minutes. Stir in the tomatoes. Add salt to taste. Remove from heat.
Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the ground turkey filling until all of the peppers have been evenly filled. Top with pepper jack cheese. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.
Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.
Originally posted on January 18, 2019 Updated on September 2, 2022
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Gather two rocks glasses and place half of the strawberries plus 1 teaspoon of the xylitol in each glass. Muddle by gently pressing and mixing at the bottom of the glass using a cocktail muddler or you can use a fork and mash it.
Add half of the tequila and half of the apple cider vinegar or lime juice to each glass and stir.
Add ice to each and top off with sparkling mineral water
Optional: add a garnish of a lime wheel and strawberry
Place all of the ingredients except the ice in a blender and blend for 10-15 seconds until well-blended.
Add one handful of ice and blend well. Add more ice cubes, 1-2 at a time if needed in order to reach desired consistency. Finished result should be like fine snow that stays gently packed together but is just starting to melt.
Taste for sweetness and add more no-sugar sweetener of your choice (such as xylitol or stevia) if desired.
Pour into two serving cups, garnish each with a sprig of fresh thyme and a lemon wheel, and serve.
