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Whole30 Italian Stuffed Peppers — These stuffed bell peppers are healthy, easy, and flavorful. They are packed with ground turkey, cauliflower rice, and zucchini for the perfect veggie loaded, low-carb meal. Paleo, Keto, dairy free, and gluten free too!
Why You’ll Love These Whole30 Stuffed Peppers
Mega Italian Flavor: These peppers are the perfect solution for when you are craving Italian cuisine. Swap the pasta for peppers, for a low-carb, protein-packed, and filling meal. By the way, if you’re fan of Italian Flavor, you’ll love these Italian Baked Chicken Meatballs (Paleo, Whole30, Keto, and gluten free).
Perfect for meal prep: These stuffed peppers stay good in the fridge for 5-7 days. Cook them at the beginning of your week, and reheat to eat as leftovers for any meal.
Whole30, Paleo, Keto, low carb, and gluten free: No need for breadcrumbs, cheese, or rice here. These Italian flavored peppers taste delicious without those!
Stuffed with Veggies: These Italian peppers are stuffed with zucchini, cauliflower rice, onions, garlic, and tasty herbs for a veggie packed meal.
Let’s Talk Ingredients:
To make these Italian stuffed peppers Whole30/Paleo friendly, as well as gluten + dairy free I loaded them up with protein, veggies, and flavorful herbs.
Typically, Italian stuffed peppers are made with white rice, Parmesan, and mozzarella cheese. I swapped the white rice for cauliflower rice, and loaded the peppers with flavor so you won’t miss the cheese!
How To Make Whole30 Stuffed Pepperswith Cauliflower Rice
Making these stuffed peppers is super easy!
Prep the peppers
Sauté the garlic, onions, and zucchini
Brown the turkey
Add and stir in cauliflower rice, & tomatoes to skillet
Stuff each pepper
Bake for 30-35 minutes.
Recipe Variations
Bell peppers- As you can see in my pictures, my bell peppers were all different sizes. That was all my grocery store had. If you can, try to pick the same sized bell peppers. Any color bell pepper will work.
Zucchini- You can use yellow squash instead of zucchini. Or, take out the zucchini altogether and add in mushrooms.
Ground turkey- Substitute ground turkey with ground beef, ground Italian sausage, or ground chicken.
Rice- Use fresh or frozen cauliflower rice. If you want to increase the carbs in this recipe, or you aren’t a fan of cauliflower rice, sub it for pre-boiled white rice. Leftover white rice that has been refrigerated will work too! You can also use cooked quinoa.
What To Eat with Stuffed Peppers
These keto stuffed peppers are served as a complete meal on their own. They are loaded with protein, veggies, and healthy fats.
However, if you want some additional side dishes that pair well with an Italian flavored dish, I would serve the stuffed peppers with:
Roasted veggies: roasted or sautéed zucchini and onions, roasted or sautéed yellow squash, or roasted broccoli.
Mixed greens salad: unstuff your bell pepper and top it over a salad. Use ranch or Italian dressing.
Fry up an egg: serve your paleo stuffed pepper alongside a fried egg and some avocado.
Can You Freeze Stuffed Peppers?
To Freeze – I recommend freezing the cooked peppers in an airtight freezer safe container for up to 3 months. Here is an article about freezing peppers if you want to know more.
To Reheat from frozen – Let the peppers thaw in the fridge overnight before reheating. Reheat in the microwave, or in the oven at 350 degrees for 10-15 minutes.
Can I Cook the Stuffed Peppers in a Slow Cooker?
Yes, these stuffed peppers can also be cooked in the slow cooker. In this case, I recommend to keep the peppers whole, instead of halving them. Cut the top off the peppers and fill them with the pre-cooked skillet mixture.
Place them in the slow cooker and cook on low heat for 3-4 hours or until peppers are tender.
Whole30 Italian Stuffed Peppers — These stuffed bell peppers are healthy, easy, and flavorful. They are packed with ground turkey, cauliflower rice, and zucchini for the perfect veggie loaded, low-carb meal. Paleo, Keto, and gluten free too!
2 cups fresh or frozen cauliflower rice or pre-boiled white rice
fresh parsley or basil, to garnish
Instructions
Preheat oven to 350 degrees Fahrenheit. Slice peppers in half lengthwise from top to bottom. Remove and discard the stems, seeds and membranes, then arrange peppers cut-side up in a 9×13 inch baking dish.
In a large skillet, heat avocado oil over medium high heat. Add the garlic, onions, and zucchini. Saute for 3-5 minutes or until onion is translucent.
Add ground turkey, Italian seasoning, and garlic powder. Brown the turkey, breaking up chunks with a spatula, until no longer pink, about 4-6 minutes.
Add the diced tomatoes, tomato sauce, and cauliflower rice to the skillet and stir. Spoon the turkey mixture into the inside of each bell pepper halve. Make sure to keep the juices and sauce with the peppers as it will keep the peppers from drying out when baked in the oven.
Bake uncovered for 30-35 minutes, or until the peppers are tender and golden brown. Garnish with fresh parsley or basil. Serve hot.
