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!
Why You’ll Love These Whole30 Italian Stuffed Peppers
Stuffed peppers are perfect for meal prep. They stay good in the fridge for 5-7 days. Cook them at the beginning of your week, and reheat to eat as leftovers.
This recipe is Whole30, Paleo, Keto, low carb, and gluten free. No need for breadcrumbs, cheese, or rice here. These peppers taste delicious without those!
These peppers are the perfect solution for when you are craving Italian cuisine. Instead of pasta, these Italian stuffed peppers are low-carb and high in nutrients.
What You Need to Make Italian Stuffed Peppers
Baking dish – Choose a 9×13 inch baking dish so there is plenty of room to hold the 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.
Cauliflower rice – sub for pre-boiled white rice, if you have leftover rice that has been refrigerated that will work too!
Parsley or basil – choose fresh if you can
How To Make Whole30 Italian Stuffed Peppers
These stuffed peppers are so easy to make, and with only a few ingredients to prep. Let’s get to it!
Preheat oven to 350 degrees Fahrenheit. Slice the bell peppers in half lengthwise, and place them in the baking dish.
In a skillet, saute the garlic, onions, and zucchini.
Add the ground turkey, Italian seasoning, and garlic powder to the skillet. Brown the turkey, breaking up chunks with a spatula until it’s no longer pink.
Add the diced tomatoes, tomato sauce, and cauliflower rice to the skillet and stir. Spoon the mixture evenly into each bell pepper halve.
Place baking dish into the oven and bake the peppers for 30-35 minutes, or until peppers are tender and golden brown. Remove the peppers from the oven and garnish with fresh parsley or basil. Serve hot.
What To Eat with Stuffed Peppers
These Italian Stuffed Peppers are a balanced meal filled with protein, healthy fats and veggies.
However, if you want some additional side dishes, I would serve the stuffed peppers with cooked cauliflower rice, roasted or sauteed zucchini and onions, or a side salad topped with Italian dressing.
Can You Freeze Stuffed Peppers?
To Freeze – I recommend freezing the cooked peppers in a air tight 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!
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.
Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!