These gorgeous Whole30 Stuffed Peppers are BIG on flavor and SO easy to make! Sure to be a hit with the whole family any day of the week!
Oh, hey, hello! I see you and your hungry self wanting a stupid-simple but healthy dinner that is BIG on taste.
Oh but it has to be whole30 approved because January IS coming you know!
Enter the yummiest stuffed peppers with a Mexican spin….because when in doubt, MEXICAN IT OUT. I always say.
Maybe I don’t always say that..but I do ALWAYS love stuffed peppers for dinner. From Mexican to Mediterranean grilled stuffed peppers or even Greek healthy turkey quinoa stuffed peppers, there are just so many global flavors you can stuff into them!
Why these Whole30 Stuffed Peppers are a great Weeknight Meal
Full schedules, busy weeknights, a HUNGRY crew- does that sound familiar? When Mr. FFF and I are busy, we need easy, nourishing meals that we can throw together in a pinch on a weeknight. Some of our favorite, go-to recipes are one pan Mexican Quinoa Casserole and Asian Miso Steak Sheet Pan Dinner because they’re an all-in-one meal that tastes delish! Today’s keto stuffed peppers quickly became a regular on the dinner rotation because they are also a one and done style meal and are SO simple to put together. They’re so satisfying and tasty that even picky eaters will LOVE them!
What makes these Stuffed Peppers healthy?
If a delicious meal is also a healthy meal, it makes it THAT much better and fuels your body well to face whatever life throws at you! This nutritious meal is loaded with goodness- you’re going to be all over these keto stuffed peppers! They use cauliflower instead of rice, which reduces the carbs and makes them keto friendly. They also are made with lean and protein packed ground turkey, and are seriously flavorful thanks to the warmth of cumin and the Mexican flair of salsa! Top them off with a sprinkle of cilantro and some avocado (yes please, healthy fats!) and call it the BEST weeknight meal ever!
Ingredients you will need
These gluten free stuffed peppers are made with only a handful of healthful ingredients, many of which you may already have in the fridge! Here’s what you’ll need to get started:
- Bell Pepper
- Olive Oil
- Ground Chicken or Turkey
- Sea Salt
How to make Whole30 Stuffed Peppers
Set your oven to 350 degrees and let it preheat. Meanwhile, seed and halve the bell peppers and place them in a pot. Cover the peppers with water and bring the pot to a boil, cooking until they are soft.
Drain the water from the peppers and pat them dry with a clean towel or some paper towel. Place them, cut side up, in a large dish.
While the peppers boil, place the cauliflower florets into a large food process and pulse until the cauliflower is a rice-like texture.
In a large pan, heat up a bit of oil and let the cauliflower cook until it’s lightly golden brown. Add in the ground turkey, salt and cumin and cook until the meat is no longer pink. Add in the salsa until the liquid starts to evaporate out of the mixture.
Fill up the peppers with the cauliflower and meat mixture and pop them into the oven, uncovered, until the peppers are tender.
Garnish the stuffed peppers with cilantro and avocado and DEVOUR!
Can you freeze Paleo Stuffed Peppers?
If you want to freeze these stuffed peppers, I’d say you can, but I recommend NOT freezing the peppers themselves. Simply cook up the filling, and just freeze that in a zip lock style freezer bag or freezer-safe airtight container. When you’re ready to make the stuffed peppers, thaw the filling, boil the peppers and fill and bake them as the recipe directs.
Other Recipe Variations
There are SO many ways to mix things up in many of the recipes here on the blog, and this is one of them! If you’re not keto, you can totally substitute regular cooked rice (brown or white) in for the riced cauliflower. Add in some beans if you’d like, or chop up some jalapeno peppers to give it a bit more of a kick! You could also top them with shredded cheddar cheese and bake them until hot and bubbly!
More Easy Whole30 Dinner Ideas
- No Bean Whole30 Keto Chili in the Instant Pot
- Whole30 Sweet and Sour Paleo Meatballs
- Mango Chicken with Coconut Cauliflower Rice
- 6 Bell pepper, seeded and halved
- 3 Cups Cauliflower, cut into florets
- 1 Tbsp Olive oil
- 1 Lb Ground chicken or turkey
- 1 1/2 tsp Cumin
- 1 1/8 tsp Sea salt
- 1 1/2 Cups Salsa, of choice
- Cilantro, for garnish
- Avocado, for garnish
- Pre heat your oven to 350 degrees.
- Place the peppers in a large pot and cover with water. Bring to a boil and cook until they just begin to soften, about 2-3 minutes.
- Drain the peppers and pat them dry. Place them cut side up in a large dish.
- While the peppers are boiling, place the cauliflower in a food processor and pulse until broken down and rice like.
- Heat the oil in a large pan on medium high heat. Cook the cauliflower until lightly brown, about 4-5 minutes.
- Add in the turkey, salt and cumin and cook until the meat is no longer pink inside, about 5-7 minutes, breaking it up as it cooks.
- Add the salsa and cook until the liquid begins to evaporate, about 3-4 minutes
- Fill the peppers and bake uncovered until the peppers are tender, about 20-30 minutes.
- Serve with cilantro and avocado and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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