Paleo Roasted Red Pepper Turkey Stuffed Peppers

Total time1 hr

Prep time20 min

Cook time40 min

Paleo Roasted Red Pepper Turkey Stuffed Peppers

Stuffed peppers are one of those dinners that feel impressive on the table but come together with surprisingly little fuss, and this version delivers serious flavor without any grains, legumes, or dairy to worry about. The filling is built on lean ground turkey sautéed with onion, garlic, roasted red peppers, and diced tomatoes, then seasoned with smoked paprika, cumin, oregano, and a pinch of red pepper flakes for a smoky, slightly spicy kick. Cauliflower rice steps in where conventional rice would normally go, soaking up all those savory juices and keeping the whole dish completely grain-free without sacrificing that satisfying, hearty texture. The peppers get a head start in the oven so they're perfectly tender by the time the filling is loaded in — no soggy bottoms, no underdone shells. Each serving is genuinely filling, making this a great weeknight option that scales easily for a family of four. A scatter of fresh parsley at the end brightens everything up and adds a little color to an already beautiful dish.

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Ingredients

4 servings

For the peppers

4 large bell peppers (any color), halved lengthwise and seeded
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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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