Paleo Mediterranean Stuffed Bell Peppers
Elevate your weeknight dinner game with these Paleo Mediterranean Stuffed Bell Peppers, a delightful fusion of fresh, wholesome ingredients and bold Mediterranean flavors. Juicy bell peppers are filled to the brim with a savory mix of seasoned ground turkey, zucchini, cherry tomatoes, and black olives, perfectly complemented by briny capers, toasted pine nuts, and aromatic herbs like basil and oregano. A squeeze of fresh lemon juice ties it all together, while a drizzle of olive oil ensures each bite is rich and satisfying. Baked until tender, these stuffed peppers make for a nutrient-packed, gluten-free, dairy-free meal that’s ideal for paleo enthusiasts or anyone seeking healthy, flavor-forward options. Ready in just under an hour, this recipe delivers impressive taste with minimal effort, perfect for weeknights or casual entertaining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large bell peppers
- 3 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 pound ground turkey
- 1 medium, diced zucchini
- 1 cup, halved cherry tomatoes
- 0.5 cup, sliced black olives
- 2 tablespoons capers
- 0.25 cup, toasted pine nuts
- 0.25 cup, chopped fresh basil leaves
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 juiced lemon
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic to the skillet and cook for another minute until fragrant.
Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Add diced zucchini to the turkey mixture and cook for an additional 3 minutes until slightly softened.
Stir in cherry tomatoes, black olives, capers, pine nuts, oregano, sea salt, and black pepper. Mix thoroughly and let cook for 2 minutes.
Remove from heat and stir in chopped basil and lemon juice.
Stuff each bell pepper with the turkey and vegetable mixture, packing it tightly.
Place the stuffed peppers in a baking dish and drizzle with the remaining olive oil.
Cover with aluminum foil and bake in the preheated oven for 25 minutes.
Uncover and bake an additional 5 minutes to lightly brown the tops.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 5453 mg | 237% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 47.4 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2761 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
