These stuffed peppers are the kind of satisfying, hearty dinner that makes it genuinely easy to stick to a candida-friendly way of eating without feeling like you're missing out. The filling is built around lean ground turkey, cauliflower rice instead of conventional grains, and drained diced tomatoes — all ingredients that keep things clean and sugar-free while still delivering real depth of flavor. Smoked paprika, cumin, oregano, and a splash of coconut aminos layer in a smoky, savory complexity that makes every bite feel anything but restrictive. Fresh mozzarella melts over the top during the final few minutes of baking, adding a creamy, golden finish that ties the whole dish together beautifully. The peppers themselves turn tender in the oven, acting as edible bowls that soak up all that seasoned filling. This recipe makes four generous servings, so it's a great option for meal prep or a weeknight dinner the whole table will actually get excited about. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes.
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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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