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