Paleo Stuffed Peppers
- 2 tbsp avocado oil
- 1 tbsp minced garlic
- 1/2 cup diced red onion
- 1 lb organic ground turkey
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp ground pepper
- 1 tsp pink salt
- 2 cups peeled & diced sweet potato
- 1.5 cups diced zucchini
- 1 15oz can fire roasted tomatoes, no salt added
- 3-4 large bell peppers
- 1/3 cup shredded goat cheese (or cheese of choice-- option to leave out)
- 1/3 cup freshly chopped cilantro
Preheat oven to 400 degrees F.
Sauté red onion + minced garlic in oil on medium heat for 2-3 minutes. Add ground turkey & seasonings to brown for 5-7 minutes.
Pour in sweet potato & mushrooms, cover and let cook for 4-5 min.
Remove from heat, pour in large mixing boil with zucchini + canned tomatoes and mix.
Slice bell peppers in half, top to bottom, remove seeds, and lay skin-down in large baking dish. Fill peppers with filling mixture (overflowing is best). Grate cheese over the top and bake at 400 degrees F for 18-20 minutes.
Remove peppers from the oven and top with fresh cilantro. Enjoy!
*Stores great as leftovers. Keep in airtight container in the fridge for up to 3 days.