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Garden Paleo Stuffed Bell Peppers

Delicious and healthy stuffed bell peppers filled with a turkey mixture, perfect for a paleo or Whole30 diet, and a hit at the dinner table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten Free, Paleo, Whole30
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb ground turkey Can substitute with ground beef if preferred.
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 medium zucchini, chopped Or use any other garden vegetable.
  • 2 tbsp tomato paste Don’t skimp on this!
  • 1 can diced tomatoes, with juices
  • 1 tsp paprika
  • 1 tsp Italian herbs Or to taste.
For the peppers
  • 4 large bell peppers, tops cut off and seeds removed Any color bell peppers will work.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, sauté onions and garlic until translucent.
  3. Add chopped zucchini and cook for an additional 3-4 minutes.
  4. Stir in the ground turkey and cook until browned.
  5. Mix in tomato paste, diced tomatoes, paprika, and Italian herbs, and cook until heated through.
Assembly
  1. Stuff each bell pepper with the turkey mixture until full.
  2. Place stuffed peppers upright in a baking dish.
  3. Pour a splash of broth at the bottom of the dish to keep the peppers moist.
Cooking
  1. Cover the dish with foil and bake for 30 minutes.
  2. Remove foil and bake for an additional 15 minutes or until the peppers are soft and slightly caramelized.

Notes

For a crunch, serve with homemade paleo tortilla chips. These peppers can be frozen and reheated later, also meal prep friendly. Serve with avocado or salsa for added flavor.