Memories of cooking for me start at my Grandmother’s house, and one of our favorite meals to make (besides pancakes) was stuffed peppers. So naturally it’s in our dinner rotation, and it’s one you should add to yours too!
Unlike the “normal” versions of stuffed peppers, this one is without rice. I’ve seen many recipes where they are adding cauliflower as the rice, but I don’t like mixing in too many ingredients/flavors, but if you want to add it, feel free!
Of course this recipe follows the paleo and whole 30 diet, especially if you don’t top it with cheese like I did here. One of the great things about this recipe though, is that it makes perfect left over to just heat up at work the nest day for lunch – and while it’s heating up your co-workers will drool over the smell!
Going to keep this one short and sweet, since the recipe speaks for itself – I hope you guys enjoy this!
Roasted Turkey Stuffed Peppers
Paleo, whole 30, gluten free and grain free
Servings = 4-6
- 1 tbsp coconut oil
- 6 medium red bell peppers
- 1 lb. ground turkey
- 1/2 large onion, diced
- 2 cloves of garlic, pressed or chopped finely
- 3 tsp fresh parsley, chopped
- 1/2 tsp organic sea salt
- 1 tsp Italian seasoning
- 1 tbsp tomato paste
- 14-oz tomato sauce
- organic ground black pepper, to taste
- Optional toppings:
- shredded cheese
- Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray (or another non-stick spray).
- Cut off the top and steam of the red peppers, and remove the seeds. Clean out the insides, and stand them up in the baking dish.
- In a large skillet, heat the coconut oil. Once hot, add in the garlic and onion. Sauté until it the smell starts to be fragrant. Add in the ground turkey, and cook until brown.
- Mix in the spices ( sea salt, Italian seasoning, and black pepper), 2 tsp of parsley, tomato paste and 1/2 the can of tomato sauce.
- Once it is completely mixed, scoop the mixture into the red bell peppers. Top with cheese, if you are using it.
- Place the remaining tomato sauce on the bottom of the baking dish. (This will help the peppers from burning on the bottom. )
- Bake for about 35 minutes.
- Top with the remaining parsley, and enjoy!
To see whats cookin’ in my kitchen, follow my Instagram (@clean_foodforthought). I’m always posting about upcoming recipes, things I love, and of course pictures of my cat 🙂