Fish Free Whole30 Stuffed Mini Peppers

Total time45 min

Prep time20 min

Cook time25 min

5.0

(12)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Chef's tip
Brown 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 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!