Whole30 Mediterranean Stuffed Bell Peppers
Elevate your dinner menu with these Whole30 Mediterranean Stuffed Bell Peppers—a healthy, flavor-packed dish that's ideal for a nutritious yet satisfying meal. These vibrant bell peppers are generously filled with a savory blend of ground turkey, cauliflower rice, and Mediterranean-inspired ingredients like kalamata olives, fresh parsley, and zesty lemon juice. Seasoned with oregano, cumin, and garlic, every bite delivers a perfect balance of herbs and spices. Oven-baked until tender, this gluten-free, dairy-free, and Whole30-approved recipe offers a deliciously wholesome option that’s ready in just over an hour. Perfect for meal prepping or serving at family dinners, these stuffed peppers are both healthy and irresistibly delicious!
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Recipe Information
Ingredients
- 4 large bell peppers
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 1 pound ground turkey
- 2 cups cauliflower rice
- 1 14-ounce can canned diced tomatoes
- 0.5 cup kalamata olives
- 0.25 cup parsley
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Chop the onion and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon. This should take about 6-7 minutes.
Once the turkey is browned, stir in the cauliflower rice and cook for an additional 3 minutes.
Add the canned diced tomatoes (with their juice), kalamata olives (halved), parsley (chopped), oregano, ground cumin, lemon juice, sea salt, and black pepper. Mix well and cook for another 3-4 minutes.
Stuff each bell pepper with the turkey and cauliflower mixture.
Place the stuffed peppers upright in a baking dish and cover with foil.
Bake in the preheated oven for 35-40 minutes, until the peppers are tender.
Remove from the oven and let them cool for a few minutes before serving.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 45.6 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3058 mg | 65% | |
*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.
