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.

Prep Time15

Cook Time4

Total Time4 15

Servings: people

Calories: 299kcal

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 black 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.
Stir in onion, garlic and carrot 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.
Stir in onion, garlic and carrot 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 35-40 minutes until peppers are easily pierced with a fork. Make sure to cover the peppers with foil.

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.
Add in onion, garlic, carrots 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.

Video

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