Whole30 Classic Stuffed Bell Peppers
Elevate your weeknight dinners with these savory and satisfying Whole30 Classic Stuffed Bell Peppers. Packed with a hearty filling of ground turkey, cauliflower rice, and a medley of flavorful ingredients like garlic, onions, and Italian herbs, this wholesome recipe is both nutritious and delicious. Baked to perfection, the tender bell peppers create a colorful, edible vessel for the savory, tomato-based stuffing. Ready in just an hour, these stuffed peppers are gluten-free, dairy-free, and completely Whole30 compliant, making them ideal for anyone seeking a healthy, wholesome meal. Garnished with fresh parsley, they’re as vibrant on the plate as they are on the palate—perfect for meal prep or a cozy family dinner.
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 1 tablespoon Olive oil
- 1 pound Ground turkey
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup Cauliflower rice
- 1 cup Tomato sauce
- 1 cup Diced tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
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 the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
Stir in the cauliflower rice, tomato sauce, diced tomatoes, oregano, basil, salt, and black pepper. Cook the mixture for another 5 minutes, allowing the flavors to meld.
Place the bell peppers in a baking dish, ensuring they stand upright. If needed, trim a small slice off the bottom of the peppers to help them stand.
Stuff each bell pepper with the turkey and vegetable mixture, pressing down gently to pack the filling tightly.
Cover the baking dish with aluminum foil and place it in the oven. Bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
Garnish the stuffed peppers with fresh parsley before serving.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2297 mg | 100% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 34.6 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2006 mg | 43% | |
*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.
