Nitrate & Nitrite Free Paleo Roasted Red Pepper 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
- 2 tbsp olive oil, divided
For the filling
- 1 lb ground turkey
- 1 cup roasted red peppers, drained and roughly chopped
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups cauliflower rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- ¼ cup fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the bell pepper halves cut-side up in a 9x13-inch baking dish. Brush the inside of each half with 1 tbsp of the olive oil and season lightly with salt. Bake for 15 minutes, until the peppers are just beginning to soften but still hold their shape. Remove from the oven and set aside; reduce the oven temperature to 375°F (190°C).
- 2
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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