1 lb. ground turkey
6-8 Bell Peppers (I used 6 but there was about a cup left of stuffing)
1 tbsp minced garlic
1 can of Publix organic tomato paste (5/6oz.)
1 1/8 cups minced mushrooms
1 cup almond flour (You could also substitute breadcrumbs or rice)
3 tbsps of organic olive oil
1 package steamed veggies (I used peas, corn and carrots)
A few sprigs of fresh oregano and basil to taste
Fresh ground pepper to taste
Prep time: 20 mins Cook time: 35 mins Total time: 55 mins
I am a huge fan of getting the prep work out of the way. Especially in Sundays 🙂 I cut the tops off the peppers and removed the inner membrane and seeds. Make sure to keep the tops of the peppers! I also minced mushrooms. I highly recommend the Vidalia Chop Wizard for quick cutting/storage.
Tonight, I began the fun part: putting it all together!
Turn oven on at 350 degrees.
In a large pan I added the:
3 tbsps olive oil
fresh ground pepper
sprigs of fresh basil and oregano
In the meantime, pop the steamed veggies in the microwave following the instructions on the bag.
I also grabbed the peppers and placed them in a 9x 13 glass pan for when the stuffing was finished.
When the steamed veggies and pan mixture is done, add the steamed veggies into the mixture.
Get out a medium-large mixing bowl and a measure cup.
Pour the mixture into the bowl and add in the cup of almond flour. Mix together.
Scoop the stuffing into each pepper and place tops on each pepper.
Place the pan in the oven. Keep an eye on the peppers mine took approx. 23 mins and I moved the pan around through so each pepper was cooked through.
Eureka! A delicious dinner with TONS of leftovers!
I paired 1 pepper with organic spring mix and 2 tbsps of Organicville Olive Oil and Balsamic Vinaigrette
Have a question about the recipe? Ask it below! 🙂