Ground Turkey and Tarragon Stuffed Peppers

I’ve always adored stuffed peppers, but since traditional versions of the recipe usually call for rice, the extra carbohydrates can tack on some extra Weight Watchers Points. So when I came across this recipe at Mark’s Daily Apple, I LOVED the idea of using cauliflower in the meat instead of the rice. So I played around a bit, and created my own version, and I could not believe how delicious it turned out. The moisture from the cauliflower and carrots helped to give the turkey some extra moisture, so the meat filling turned out very moist and juicy. This can be a difficult to achieve result when using lean ground turkey, as it can tend to be quite dry, due to the lack of fats. But mixing it with the cauliflower seemed to do the trick. Additionally, it really bulked up the amount of meat, so the serving size is excellent and very satisfying for just 5 Points. Additionally, the unique flavor of the tarragon offered a surprising and delicious taste. My husband and I loved these and I can’t wait to make them again!

Ground Turkey and Tarragon Stuffed Peppers

A delicious and healthy stuffed peppers recipe, the unique flavor of tarragon adds a fantastic new essence. While the cauliflower helps to bulk up the dish without adding extra Points. It’s a perfect Weight Watchers dinner recipe that’s easy and very tasty.


  • 4 large bell peppers
  • 1lb extra lean ground turkey
  • 1/2 head cauliflower
  • 2 medium carrots
  • 1 small onion, chopped
  • 1 6oz can tomato paste
  • 5 cloves garlic
  • 1/4 cup fresh tarragon, minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Preheat oven to 400.
  2. Cut off tops of peppers, and remove seeds and inside flesh. Arrange in a small, but deep baking or casserole dish.
  3. In a food processer, grate cauliflower, onions, carrots and garlic.
  4. In a medium sized bowl, combine all ingredients (except the bell peppers) very well.
  5. Spoon turkey mixture evenly into all the peppers. It’s ok to make them really full.
  6. Place about ½ cup water or chicken broth into the bottom of the baking dish. Cover with foil, and punch in a few holes to allow steam release.
  7. Place in oven and cook for about 45 minutes to 1 hour, or until turkey is cooked through. Remove foil, and place back in oven for about 10 minutes or until top of peppers begins to brown.
  8. Garnish with additional chopped tarragon and serve.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 stuffed pepper
Each serving = 5 Points

PER SERVING: 211 calories; 2g fat; 18g carbohydrates; 30g protein; 5g fiber

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