These stuffed peppers are the kind of satisfying, hearty dinner that makes it genuinely easy to stick to grain-free eating without feeling like you're missing out on anything. The filling is built around lean ground turkey, a rich marinara made from crushed tomatoes and tomato paste, and cauliflower rice that soaks up all that savory sauce while keeping things completely grain-free. Onion, garlic, oregano, and a pinch of red pepper flakes layer in serious depth of flavor, and a generous handful of fresh basil stirred in at the end brightens the whole pan. The peppers themselves get brushed with olive oil and roasted until tender with lightly caramelized edges — that extra uncovered time in the oven makes a real difference. Chicken broth in the bottom of the baking dish keeps everything moist and helps the peppers cook through evenly without turning mushy. This recipe makes four servings, so it's a smart choice for a weeknight family dinner or for meal-prepping lunches that actually reheat well.
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Preheat the oven to 400°F (205°C). Brush the cut sides of the bell pepper halves with 1 tbsp olive oil and arrange them cut-side up in a 9x13-inch baking dish. Pour the chicken broth into the bottom of the dish.
Heat the remaining 1 tbsp 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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