Stuffed Bell Peppers with Turkey are the perfect blend of healthy and delicious, making them a great option for anyone following a paleo lifestyle. This recipe is quick to prepare and packed with lean protein, fresh veggies, and savory spices, offering a flavorful meal without the guilt. Ideal for busy weeknights, it comes together in under 30 minutes and delivers satisfying taste in every bite. Whether you’re meal-prepping or trying to eat clean, this dish checks all the boxes for convenience and nourishment.
Ingredients
- 2 large bell peppers, halved and seeded
- 8 oz ground turkey
- 1/2 cup diced onion
- 1/2 cup chopped mushrooms
- 1/4 cup diced tomatoes (no added sugar)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or line it with parchment paper.
- Place the bell pepper halves cut-side up in the prepared baking dish. Set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until slightly softened.
- Add the chopped mushrooms to the skillet and cook for another 3-4 minutes, stirring occasionally, until the mushrooms release moisture and start to brown.
- Add the ground turkey to the pan. Cook for 5-7 minutes, breaking it apart with a spatula, until it’s no longer pink and fully cooked through.
- Stir in the diced tomatoes, garlic powder, and sea salt. Cook for 2 more minutes, allowing the flavors to combine. Remove from heat.
- Spoon the turkey mixture evenly into the bell pepper halves, pressing down gently to fill them completely.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender. Let cool for a few minutes before serving.
Nutritional Information
Calories: 230
Protein (g): 21
Fat (g): 13
Carbohydrates (g): 9
Fiber (g): 2
Sugar (g): 4
Sodium (mg): 400
Storage Instructions
Store any leftover stuffed bell peppers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them individually by wrapping each pepper half tightly in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months.
Reheating Instructions
For best results, reheat refrigerated peppers in a 350°F (175°C) oven for 15–20 minutes or until heated through. If reheating from frozen, thaw overnight in the fridge before baking, or cover with foil and bake from frozen at 350°F for 30–35 minutes. You can also microwave them on medium power in 1-minute intervals, though the texture may be slightly softer.
Modifications and Additions
To boost the protein content while staying paleo-friendly, consider adding cooked diced chicken liver or an extra ounce or two of ground turkey. For added fiber and micronutrients, toss in some finely chopped spinach or kale during the sauté step—these leafy greens blend well and enhance the nutritional profile without overpowering the flavor. You could also add some riced cauliflower or grated zucchini to the filling for additional volume and fiber, giving the dish even more texture and nutrients while keeping it light and compliant with paleo principles.
