Roasted red peppers lend a sweet, smoky depth to this healthy Turkey Bolognese. Serve it over spaghetti, roasted spaghetti squash, or sautéed zucchini noodles for a gluten-free, low-carb option.
This Roasted Red Pepper Turkey Bolognese is a lighter twist on a classic meat sauce. Using extra-lean ground turkey breast keeps the dish lower in fat while still delivering plenty of protein and satisfying texture. The key flavor comes from a jar of roasted red bell peppers that are pureed into a creamy base and combined with tomatoes, fresh basil, and Italian herbs. It’s an easy weeknight dinner that reheats well for leftovers.
Ingredients
- 16 ounces jar roasted red bell peppers, drained
- 1 tablespoon olive oil
- 1 cup diced onion
- 4 cloves garlic, minced
- 1 pound extra lean ground turkey (99% fat free)
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 28 ounces can diced tomatoes
- 6 ounces can tomato paste
Instructions
- Place the drained roasted red bell peppers in a blender or food processor and puree until smooth and creamy. Set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the diced onion and minced garlic and cook briefly until fragrant, about 1–2 minutes.
- Add the ground turkey, fresh basil, dried oregano, dried parsley, black pepper, and kosher salt. Break the turkey into small pieces and cook for 8–10 minutes, or until the meat is no longer pink and is cooked through.
- Stir in the roasted red pepper puree, diced tomatoes, and tomato paste. If you prefer a smoother sauce, you can briefly puree the diced tomatoes before adding them.
- Cover, reduce the heat to low, and let the sauce simmer for about 15 minutes to allow the flavors to meld.
- While the sauce simmers, prepare your choice of pasta or vegetables: boil spaghetti, roast spaghetti squash, or sauté zucchini noodles until tender.
- Serve the bolognese over your chosen base and finish with grated Parmesan if desired.
Serving Suggestions and Tips
- Serve over whole-wheat or gluten-free spaghetti for a classic plate, or use sautéed zucchini noodles or roasted spaghetti squash for a lower-carb meal.
- Choose low-sodium diced tomatoes if you want to lower the salt content; adjust seasoning to taste at the end.
- For a richer sauce, stir in a splash of low-fat milk or a tablespoon of butter at the end of cooking.
- Fresh basil added at the end brightens the flavor—reserve a little for garnish.
- Leftover sauce stores well: refrigerate in an airtight container for 3–4 days or freeze for longer storage.
This recipe works well for meal prep. The roasted red pepper puree gives the sauce a distinctive sweetness and smoky depth that pairs beautifully with the lean turkey and Italian herbs. I enjoy it both over zucchini noodles for a light lunch and later reheated over spaghetti for a heartier dinner—both options are delicious.
Variations
- Swap the turkey for lean ground chicken or a plant-based ground meat substitute to suit different diets.
- Add chopped mushrooms, bell peppers, or grated carrots with the onions for extra vegetables and texture.
- For a spicier version, add red pepper flakes or a pinch of cayenne with the dried herbs.
Recipe Summary
- Recipe: Roasted Red Pepper Turkey Bolognese
- Servings: 4 people
- Prep Time: about 6 minutes
- Cook Time: about 23 minutes
- Total Time: about 29 minutes
Nutrition (approximate per serving)
- Calories: 262 kcal
- Carbohydrates: 25 g
- Protein: 31 g
- Fat: 5 g (Saturated Fat: 1 g)
- Cholesterol: 55 mg
- Sodium: 2535 mg
- Fiber: 6 g
- Sugar: 11 g
- Vitamin A: 1505 mg
- Vitamin C: 84.4 mg
- Calcium: 142 mg
- Iron: 5.1 mg
This Roasted Red Pepper Turkey Bolognese is a versatile, flavorful weeknight meal that balances lean protein with vibrant vegetables and herbs. Adjust the herbs and seasoning to match your taste, and enjoy it over your favorite pasta or vegetable noodles.