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.




  • 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.

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Nutrition Facts

358 calories, 21 g fat (3 g saturated fat, 7 g polyunsaturated fat, 7 g monounsaturated fat), 84 mg cholesterol, 702 mg sodium, 19 g carbohydrates, 7 g fiber, 8 g sugar, 27 g protein.