Recipes and Cooking Paleo Broccoli Rice-Stuffed Peppers This healthy stuffed peppers recipe is filled with Paleo-friendly broccoli rice! Of course, if cauliflower rice is more your speed, you can use that instead. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 12, 2019 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 23 mins Total Time: 48 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 large red and/or yellow sweet peppers 4 tablespoon water 2 teaspoon olive oil 1 pound ground turkey ½ cup chopped onion 3 cloves garlic, minced 4 teaspoon ground cumin 4 teaspoon ground coriander 1 teaspoon sea salt 1 teaspoon ground cinnamon ½ teaspoon black pepper ¼ teaspoon cayenne pepper 3 cup riced broccoli and/or cauliflower 1 cup lightly packed fresh cilantro leaves ⅓ cup pine nuts ¼ cup chopped fresh mint Directions Preheat oven to 400°F. Cut sweet peppers in half lengthwise; remove stems, seeds, and membranes. Place four of the pepper halves in a 2-qt. square baking dish; add 2 Tbsp. of the water. Microwave, covered, 4 minutes or until crisp-tender, rearranging once; drain. Repeat with remaining pepper halves and water. In a large skillet heat oil over medium heat. Add next nine ingredients (through cayenne pepper); cook until turkey is browned. Stir in broccoli; heat through. Remove from heat. Stir in cilantro. Arrange pepper halves, cut sides up, in a 3-qt. rectangular baking dish. Fill each half with about 1/2 cup turkey mixture. Bake, covered, 15 minutes. Sprinkle with pine nuts. Bake, uncovered, 8 minutes more or until heated through and pine nuts are toasted. Sprinkle with mint and, if desired sea salt and black pepper. Print Nutrition Facts (per serving) 358 Calories 21g Fat 19g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 358 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Cholesterol 84mg 28% Sodium 702mg 31% Total Carbohydrate 19g 7% Total Sugars 8g Protein 27g Vitamin C 199mg 995% Calcium 130mg 10% Iron 5.6mg 31% Potassium 977mg 21% Folate, total 116.6mcg Vitamin B-12 1.4mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.