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Whole30 stuffed peppers on a white plate with a grey background + green linen in the back.
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4.46 from 22 votes

Whole30 Stuffed Peppers

Whole30 Stuffed Peppers are an easy dinner. These paleo stuffed peppers are healthy, gluten free + dairy free and can be made in the slow cooker or oven.
Course Main Course
Cuisine American
Keyword crock pot stuffed peppers, low carb stuffed peppers, paleo stuffed peppers, whole30 stuffed peppers
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 300kcal
WW Freestyle Points 1

Ingredients

  • 1 tablespoon olive oil
  • 6 large bell peppers (red, orange, or yellow have best flavor)
  • 1 lb ground turkey
  • 1/2 cup onions minced finely
  • 1 tablespoon garlic minced finely
  • 1 cup carrots minced finely
  • 1 cup cauliflower rice
  • 2 cups tomato sauce (leave 6 tablespoons off to the side!)
  • 3 tablespoons fresh basil chopped finely
  • 2 tablespoons fresh parsley chopped finely
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

Instructions

Crockpot Instructions

  • In a large pan, heat olive oil. Sauté turkey for 5-10 minutes.
  • While the turkey is cooking, slice the tops of the peppers off + remove the seeds.
  • Pulse carrots, onions, garlic, basil & parsley in the food processor until finely chopped.
  • Stir in chopped veggie mixture with turkey. *Make sure to leave the cauliflower rice off to the side - you do not want it to cook!*
  • Sauté until veggies are soft. When everything is cooked, turn off the heat. Stir in raw cauliflower rice, tomato sauce + spices. Stuff the peppers with the mixture and top each pepper with remaining tablespoon of tomato sauce. You can use a spoon or your hands to fill the peppers + press the mixture down to fit all of it inside.
  • Add peppers to crockpot and 1/4 cup water in the base. Cook the peppers on low for 4-6 hours.

Oven Instructions

  • Preheat oven to 375. In a large pan, heat olive oil. Sauté turkey for 5-10 minutes.
  • While the turkey is cooking, slice the tops of the peppers off + remove the seeds.
  • Pulse carrots, onions, garlic, basil & parsley in the food processor until finely chopped.
  • Stir in chopped veggie mixture with turkey. *Make sure to leave the cauliflower rice off to the side - you do not want it to cook!*
  • Sauté until veggies are soft. When everything is cooked, turn off the heat. Stir in raw cauliflower rice, tomato sauce + spices. Stuff the peppers with the mixture and top each pepper with remaining tablespoon of tomato sauce. You can use a spoon or your hands to fill the peppers + press the mixture down to fit all of it inside.
  • Place peppers in a 9x13 oven safe dish and cover with foil. Bake at 375 for about 40-50 minutes until peppers are easily pierced with a fork. Make sure to cover the peppers with foil and try to baste them every 15 minutes or so to avoid them getting dried out!

Instant Pot Instructions

  • Note: You will only be able to fit 4 peppers in the instant pot. You can cook these in 2 batches OR set the small amount of extra filling off to the side to use for other meals/snacks. It is great on it's own!
  • Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. Sauté turkey for 5-10 minutes.
  • While the turkey is cooking, slice the tops of the peppers off + remove the seeds. Pulse carrots, onions, garlic, basil & parsley in the food processor. 
  • Add in food processor mixture to Instant Pot and salt/pepper with turkey. *Make sure to leave the cauliflower rice off to the side - you do not want it to cook!*
  • Sauté until veggies are soft. Stir in raw cauliflower + tomato sauce. Stuff the peppers with the mixture and top each pepper with remaining tablespoon of tomato sauce.
  • Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking. Add trivet to bottom of Instant Pot and pour in 1 cup of water. 
  • Place stuffed peppers onto trivet. Set the pressure release to sealing (on older models) Set the Instant Pot to pressure cook for 5 minutes. Release pressure immediately. Use tongs to remove from Instant Pot and serve. 

Notes

Instant Pot Notes:
  • Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking. 
  • Make sure your Instant Pot pressure is set to sealing.

Nutrition Facts

Nutrition Facts
Whole30 Stuffed Peppers
Amount Per Serving (1.5 peppers)
Calories 300 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 62mg21%
Sodium 470mg20%
Potassium 1521mg43%
Carbohydrates 28g9%
Fiber 9g38%
Sugar 15g17%
Protein 32g64%
Vitamin A 13881IU278%
Vitamin C 349mg423%
Calcium 70mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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