Stuffed Peppers

Full
Ingredients
Instructions
Nutrition

Yesterday, when I compiled my Rosh Hashanah Menu, I promised y’all that I would give out the recipe for my Stuffed Peppers today, and here they are.  I’m glad I made that promise, since it “forced” me to make these gluten free, grain free stuffed peppers for dinner last night, and my husband and I love them.  They’re quite colorful and festive, as you can see in the photo above, and mighty tasty, not to mention high protein.

The idea for stuffing peppers with my version of Mark Sisson’s Green Chili Burgers is not my own.  The notion was brought to us by Melisa from driventhinking.blogspot.com in her comment:

Since my husband thinks he has to have some sort of “starch” with dinner, I would probably serve a few slices of the Simple Bread or homemade sweet potato fries..YUM! And of course, avocado. Or…I’d skip making patties and stuff all the ingredients into a red bell pepper and bake. Thanks for the awesome recipe, Elana!

Thanks Melisa!

Ingredients
Serves:
Print Recipe
  • 6-8 sweet bell peppers (green, orange, red or yellow)
  • 2 4 oz.cans diced green chiles
  • 1 pound ground turkey
  • 1 cup cilantro, finely chopped
  • ½ cup onion, finely chopped
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon celtic sea salt
Instructions
  1. In a medium bowl, mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
  2. Cut the tops off of the peppers and set aside
  3. Place peppers in an 7 x 11 inch baking dish
  4. Stuff the peppers with the turkey mixture; place tops on peppers to close
  5. Bake at 350°F for 1 hour
  6. Serve

I’ll be serving this dish along with Cauli Rice tomorrow.  That’s another recipe I’ll be posting soon.  Most likely (a scheduled post as I’ll be in synagogue) this Friday.

Happy New Year everyone!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

34 responses to “Stuffed Peppers”

  1. This was fantastic! I never liked stuffed peppers as a kid, but as an adult I thought I should give them a second shot. I had two left over sweet Italian turkey sausages so I threw those in there. Subbed the cilantro for herbs I had on hand: mostly basil, a little sage, a little rosemary and a little parsley. Used smoked paprika instead of chili powder as I thought the smokiness of the cumin and paprika would compliment each other. Made 6 stuffed peps. Thank you for this candida-friendly recipe. I didn’t miss cheese one bit.

  2. Not quite right for the vegetarian recipe category, is it? I am going to have to try this, though, sans turkey… I will try subbing portabello mushroom!

  3. GREAT RECIPE!! I just made these stuffed peppers for the 2nd time! SO DELICIOUS both times! Last night I had some fresh kale sitting around, so I put a bit of that into the turkey mixture just to add that much more greenery ;). also good.

  4. Yum! I am new to paleo and am experimenting with hearty entree options. I was skeptical about a cheese-less stuffed pepper, but these hit the spot – so filling and delicious! I made them with yellow bell peppers, added some fresh garlic and sauteed them with onions first in olive oil, then browned the whole meat mixture before popping it in the oven to speed things up a bit. These turned out very Mexican-food-tasting and full of flavor. Thanks for the recipe!

  5. I’m pretty sure this is why God invented bell peppers in the first place! Just made this recipe with half pork & half venison sausage–SO GOOD!

  6. I made these last night and I’m not too crazy about the cilantro. I thought I’d give it the benefit of the doubt, but I am genetically prone to experiencing cilantro as having a soapy flavor. My hubby adored the concept so I’m taking a more “Italian” approach to them with parsley, cheese, and diced green peppers in the filling. Otherwise it’s a fantastic template. Keep up the good work!

  7. I have been making stuffed peppers for years. Although I have never made them other than the traditional Italian way. I went out of my box a bit (because of the chiles) and made these last night for dinner. I did, however, cut back on the green chiles by half. Wow! An explosion in your mouth. We loved them. Served them with your cauliflower rice recipe. So yummy! Thanks for the inspiration.

  8. I made these Friday night. They are excellent. In addition to ground turkey, I added ground pork sausage and sage. Scrumptious!!

Have Something to Add?

Your comment will need to be approved before it will appear on the site.