Eosinophilic Esophagitis Friendly Whole30 Stuffed Mini Peppers
Total time45 min
Prep time20 min
Cook time25 min
5.0(12)
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Learn more →Ingredients
4 servings
For the peppers
- 1 lb mini sweet peppers (about 16–18 peppers)
- 1 tbsp olive oil, plus more for drizzling
For the filling
- 1 lb ground turkey
- 1 cup cauliflower rice
- ½ cup canned diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp dried italian seasoning
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- ¾ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- 2
Halve each mini pepper lengthwise and remove the seeds and membranes. Arrange the halves cut-side up on the prepared baking sheet and drizzle lightly with olive oil.
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