Vegan Paleo Turkey Stuffed Peppers with Marinara & Basil
Total time1 hr 5 min
Prep time20 min
Cook time45 min
5.0(4)
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Learn more →Ingredients
4 servings
For the peppers
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 tbsp olive oil
For the filling
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups cauliflower rice
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh basil leaves, thinly sliced, plus more for serving
For baking
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
Instructions
- 1
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.
- 2
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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