Happy happy Monday! I’m posting this recipe a little bit late today, but the good news is that this dinner can come together in about 40 minutes. It’s another Grace discovery…a recipe for Whole 30 Stuffed Peppers inspired by the blogger Hello Spoonful. It was filling enough for my football players and delicious for all of us. This recipe serves 4.
Stuffed Peppers (Gluten Free)
What You Need
- 4 bell peppers
- 1 pound ground turkey
- 1 cup cauliflower rice (can sub regular rice if not following Whole 30)
- 1 14 ounce can diced tomatoes
- 1 teaspoon ground pepper
- 1 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
What You Do
- Preheat your oven to 375F.
- Cut your peppers in half (lengthwise) and remove the stems and seeds.
- Sauteé your garlic in a skillet on the stove for a minute. Add your ground turkey and break up the meat as it cooks.
- Once your turkey is close to completely cooked, add tomatoes and cauliflower rice.
- Stir in seasonings and remove from heat.
- Spray a 9×12 pyrex with olive oil spray and place your empty peppers into the dish. Spoon the filling mixture into the pepper halves.
- Bake in the oven for 30 minutes.
- Drizzle with Whole 30 Avocado Cream Sauce (recipe below) and enjoy!
Healthy Avocado Cream Sauce (Vegan)
What You Need
- 1 avocado
- 2 tablespoons almond milk
- 2 tablespoons avocado oil
- 1/2 lime juice
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
What You Do
- Add all of your ingredients to a blender and blend until smooth. Serve over stuffed peppers, tacos, pasta, salads, etc.
- Store this sauce in your fridge for up to two days. You will need to cover it tightly with plastic wrap.
Enjoy! Have a super week!
xo,
