Pregnancy Friendly Ground Turkey Stuffed Peppers
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Learn more →Ingredients
4 servings
For the peppers
- 4 large bell peppers, any color, halved lengthwise and seeded
For the filling
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups cauliflower rice, fresh or thawed from frozen
- 1 can (14 oz) diced tomatoes, drained
- 1 tbsp coconut aminos
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp salt
- ¼ tsp black pepper
For topping
- 4 oz fresh mozzarella, torn into small pieces
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish and set aside.
- 2
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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