Stuffed Bell Peppers [Paleo, High Protein]

Ingredients for 5 servings:

  • 5 large bell peppers
  • 1 tablespoon of coconut oil
  • 1/2 large onion, diced
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 1 lb of ground turkey
  • 1 large zucchini, halved and diced
  • 3 tablespoon of tomato paste
  • Black pepper to taste

Start off by preheating your oven to 350 F. Concurrently, bring a large pot of water to a boil. While the oven preheats and the water heats up, cut the stems and top of the bell peppers off and remove the guts (seeds). Once the water comes to a boil, add in the gutted peppers for 4-5 minutes. Once done, remove the peppers.

Start off heating coconut oil in a large pan over medium heat. Add in the diced onions and sauté for 3-4 minutes until onion becomes soft. Mix in the ground turkey with oregano, salt, and your amount of black pepper and cook until turkey is browned. Add the diced zucchini and cook everything until zucchini is soft. Drain juices from the pan. Remove pan from heat and throw in tomato past. Stir well. Phew, almost halfway!

Coat a baking dish with coconut oil (spray is convenient here). Place the peppers upright on the baking dish and fill them in with the sauté. Bake the stuffed peppers for 15 minutes at 350 F. This recipe can be kind of a juggling act when trying to minimize cooking time, but it’s worth it! Enjoy this all natural dish in front of your favorite HBO show.

This tasty recipe was taken from PaleoGrubs.

Nutritional Value per Serving:

Calories: 310 cal

Fat: 10 g

Cholesterol: 64 mg

Carbohydrates: 33 g

Fiber: 10 g

Protein: 24 g

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