Roasted Red Pepper Turkey Bolognese
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Roasted red peppers add a delicious flavor to this healthy Turkey Bolognese recipe, serve over spaghetti or with zucchini noodles for a gluten free meal.
One of the best ingredients to keep in the fridge to stay healthy is extra lean ground turkey breast. It’s a great choice for substituting ground beef in recipes like tacos, meatballs, chili and bolognese!
The sauce can be served with traditional pasta, or switch it up and serve the sauce over roasted spaghetti squash or sautéed zucchini noodles to keep it low carb and gluten free!
A pureed jar of roasted red peppers adds delicious flavor to this light and scrumptious turkey bolognese!
Ingredients
- Roasted red bell peppers – you can buy a jar at the grocery store or make your own easy homemade roasted red peppers.
- Olive oil
- Onion
- Garlic cloves
- Extra lean ground turkey breast (99% fat free)
- Fresh basil
- Dried oregano
- Dried parsley
- Ground black pepper
- Kosher salt
- Diced tomatoes
- Tomato paste
Instructions
Place the roasted red bell peppers in a blender or food processor and puree until creamy. Set aside.
Add the olive oil to a large skillet or dutch oven on the stove over medium-high heat. Add onion, garlic, turkey, basil, oregano, parsley, black pepper and kosher salt.
Cook for 8-10 minutes, or until the turkey is cooked through. Add the roasted red pepper puree, diced tomatoes* and tomato paste.
*If you prefer a less chunky sauce, you can puree the diced tomatoes before adding them to the turkey bolognese.
Cover, reduce the heat on the stove to low and simmer the sauce for 15 minutes.
While the sauce is simmering, prepare the pasta or zucchini noodles to serve with the sauce. To learn how I prepare my sautéed zucchini noodles, check out this Bruschetta Grilled Chicken Zoodle Bowl Recipe!
No matter what you decide to serve this sauce over, you’re going to love the delicious flavors that the Italian herbs and pureed roasted peppers add to the dish!
I ate some of the sauce for lunch with zucchini noodles, then reheated the sauce for dinner (this sauce makes great leftovers!) and served it over spaghetti noodles, topped with a little fresh parmesan cheese.
Loved both meals and seriously can’t wait to make this sauce over and over this year!
Roasted Red Pepper Turkey Bolognese
Ingredients
- 16 ounce jar roasted red bell peppers, drained
- 1 tablespoon olive oil
- 1 cup diced onion
- 4 cloves garlic, minced
- 1 pound extra lean ground turkey
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 28 ounce can diced tomatoes
- 6 ounce can tomato paste
Serve With
- spaghetti noodles, boiled
- zucchini noodles, sauteed
Instructions
- Place the roasted red bell peppers in a blender or food processor and puree until creamy, set aside.
- Add the olive oil to a large skillet or dutch oven on the stove over medium-high heat.
- Add the onion, garlic, turkey, basil, oregano, parsley, black pepper and kosher salt.
- Cook for 8-10 minutes, or until the turkey is cooked through.
- Add the roasted red pepper puree, diced tomatoes and tomato paste.
- Cover, reduce the heat on the stove to low and simmer for 15 minutes.
- While the sauce is simmering, prepare the pasta or zucchini noodles to serve with the sauce.
Nutrition Facts
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