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Paleo Stuffed Peppers

Prep Time 10 minutes
Cook Time 30 minutes
Author Rachael DeVaux

Ingredients

  • 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
  • 2 cups diced mushrooms

Toppings

  • 1/3 cup shredded goat cheese (or cheese of choice-- option to leave out)
  • 1/3 cup freshly chopped cilantro

Instructions

  • 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.