Clara's Cooking | Stuffed Peppers ( Whole30, Paleo )

There are SO many yummy variations of this, but basically the recipe is bell peppers stuffed with ground meat and veggies. Traditionally a lot of recipes also include rice, but I find that with all the veggies and seasonings, I don’t miss it at all.

Ingredients:

6 medium bell peppers

1lb organic ground turkey (I like the Kroger’s Simple Truth brand, 97% fat free)

1/2 butternut squash or 1 large sweet potato (see Tip below), chopped

1 TBSP minced garlic

1 medium yellow onion, chopped

1 cup spinach, chopped

1 TBSP fresh oregano finely chopped (or 1 tsp dried oregano)

1/2 cup cilantro

1 tsp salt

1 tsp cumin

2 tsp chili powder

1 tsp red pepper flakes

1-2 TBSP lemon juice (to taste)

Olive oil

Cooking spray (I use olive oil in a Misto sprayer)

Directions:

1. Preheat oven to 350F.

2. Brown garlic and onion in olive oil. Add ground turkey and brown. Drain fat is necessary.

3. Add squash or sweet potato and cook. Add water and cover for few minutes if necessary to hasten cooking.

4. Add spinach, cilantro, salt, cumin, chili powder, and red pepper flakes. Allow to simmer 8-10 minutes.

5. Stir in lemon juice. Simmer additional 5 minutes.

6. Slice caps off of bell peppers and set aside. Remove seeds and pulp. Stuff with meat filling and place bell pepper caps on top.

7. Lightly coat baking sheet with cooking spray. Bake bell peppers for 20 minutes.

Makes 4-6 servings.

Tips:

If using butternut squash, bake ahead of time at 350F for 50 minutes (sliced in half long ways with seeds & pulp removed). This makes the squash much easier to peel and chop.

Add parmesan cheese to mixture and on top of finished peppers if you wish.

Enjoy!

love + light,

Clara