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Spicy Stuffed Peppers

Stuffed peppers are a long-time favorite in American cuisine. There are countless variations on the classic stuffed pepper. Some recipes stew the peppers, some top them with cheese, some use rice as a “filler”… you get the idea, there are many ways to do stuffed peppers and though most taste great, few are actually good for you.

We had yet to come across a recipe that utilized a filler other than rice, and I was determined to make this recipe work without it. We went with a spicy ground turkey mix with cauliflower rice in place of regular rice. Also inside are sauteed onions, tomato and garlic. These stuffed peppers are versatile enough to be a hearty dinner for two, a kickin’ appetizer, or a buffet style entree. However you present them, they are sure to please and will have your friends begging for the recipe.

Ingredients:

  • 4 Bell Peppers
  • 1 lb Lean ground turkey
  • 1/2 Onion, chopped
  • 2 cups Cauliflower, grated
  • 1 large tomato, chopped
  • 2-3 cloves garlic, minced
  • Montreal Steak Seasoning
  • Crushed Pepper
  • Olive Oil

Process:

  1. Preheat oven to 400°.
  2. Clean all vegetables, slice peppers approximately 1″ from tops and save tops. For miniature peppers, slice closer to the top.
  3. Clean out seeds and membrane from the inside of the peppers, then rinse.
  4. Grate cauliflower coarsely, and microwave for 1.5 minutes (if you’d prefer, you can add it earlier on in the sauteeing below in place of microwaving*).
  5. Cook turkey in a skillet on medium heat, and add Montreal steak seasoning, salt and crushed pepper to taste.
  6. Once turkey has cooked through, remove from heat and set aside in a bowl.
  7. Saute onion and garlic in your choice of coconut oil or olive oil. Add in tomato to briefly saute (about 1 minute)
  8. Add in cauliflower rice, then turkey and stir for 2-3 minutes before removing from heat. Allow mixture to cool a few minutes.
  9. Scoop turkey mixture into peppers, re-cap, then brush the outsides lightly with olive oil.
  10. Bake peppers for 15 minutes at 400°, or until edges are golden and peppers are somewhat soft. Smaller peppers take approximately 20 minutes to cook.

So there you have it – simple, healthy stuffed peppers that can be enjoyed anytime. Our friends love it when we bring this dish to parties in its alternate bite-sized form. The stuffing is just as easy to make, and cleaning the small peppers only takes a few extra minutes. We often get the reaction: “this is healthy?!” It is, and it’s something we hope you’ll all try and enjoy!


COMMENTS

  1. September 11, 2010

    Everything you guys make looks so darn good. I've been reading so much about primal and paleo and finally took the leap. I'll be back to your site often to find great meal ideas!
    http://fullbodytransformation.wordpress.com/

  2. September 13, 2010

    Thank you! Yes, please check back for more great meal ideas. We saw your website – good stuff!

    Thanks for following!
    -TFL

  3. September 17, 2010

    Check out what one of our wonderful followers on Twitter made!
    http://twitpic.com/2p4l99

    Thanks for trying them @RunnerGirl33!

  4. January 7, 2011

    Anyway you can make these smaller to print? I am trying a lot of them and feel like I would love to have a smaller version to paste into my cookbook… thoughts??

  5. January 7, 2011

    Hi JAMALLOY,

    We've actually started doing this with our newer recipes. We're currently working on printer friendly versions of the recipes we posted in the first 6 months of the website. Hang tight. However, we're going to whip one up for this recipe right now.

    Thanks for following!
    -Hayley and Bill

  6. January 8, 2011

    Thanks – just downloaded the smaller version and am going to make it tomorrow!!

  7. January 23, 2011

    How much Montreal seasoning is needed in the recipe?

  8. January 28, 2011

    Sorry for the delayed response – it's really 'to taste', meaning its up to you. We typically add around 1 tbsp.

  9. June 3, 2011

    My Montreal Steak has Partially Hydrogenated Soybean Oil – isn't that bad?

  10. June 3, 2011

    We use the McCormick Grill Mates brand. It does not have partially hydrogenated soybean oil in it. There are several brands that make montreal steak seasoning. We'd recommend not using the one you have.

    Another great spice blend that packs a lot of flavor is Mrs. Dash Table Blend. That is another one that would do well with this recipe.

    When in doubt, salt, pepper, garlic powder, and onion powder also do the trick.

  11. June 20, 2011

    I love this blog! Your recipes are really wonderful.

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