Whole 30 Stuffed Peppers


1 Tbsp olive oil

6 large bell peppers (red, orange, and yellow have the best flavor)

1 lb. ground turkey

½ cup onions, finely minced

1 Tbsp garlic, finely minced

1 cup carrots, finely minced

1 cup cauliflower rice

2 cups tomato sauce (leave 6 Tbsp off to the side)

3 Tbsp fresh basil, finely chopped

2 Tbsp fresh parsley, finely chopped

½ teaspoon pepper

½ teaspoon salt



1. Preheat oven to 375° F. In a large pan, heat olive oil. Sauté ground turkey for 5-10 minutes.

2. While the turkey is cooking, slice the tops of the peppers off and remove the seeds from the inside.

3. Add chopped onions, garlic, and carrots to the turkey. *Do not add the cauliflower rice just yet.

4. Sauté until veggies are soft. When everything is cooked, turn off the heat. Stir in raw cauliflower rice, tomato sauce, and herbs.

5. Stuff the peppers with the mixture and top each pepper with the remaining tomato sauce. Use a spoon to fill the peppers and press the mixture down to fit it all inside.

6. Place peppers in a 9×13 oven-safe dish and cover with parchment paper. Bake for 35-40 minutes until the peppers are easily pierced with a fork.

7. Enjoy!


Serves 4

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