Mediterranean Stuffed Bell Pepper Bowls

Mediterranean · 35 min · Turkey · gluten-free, dairy-free, keto, low-carb, high-protein, paleo

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Ingredients

• 4 large Bell peppers (mixed colors)
• 1 lb Ground turkey
• 1 cup Cherry tomatoes
• 1 small Red onion
• 3 Garlic cloves
• 2 tbsp Olive oil
• 1/4 cup Kalamata olives
• 1/4 cup Fresh parsley
• 1 Lemon
• to taste Salt and pepper

Method

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Lightly brush with olive oil and place in a baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and minced garlic; sauté until fragrant, about 2 minutes.
3. Add ground turkey to the skillet, cook until browned, about 5-7 minutes. Season with salt and pepper.
4. Chop cherry tomatoes, olives, and parsley; stir into the cooked turkey mixture. Squeeze lemon juice over and cook for another 2 minutes.
5. Stuff each bell pepper with the turkey mixture. Place the tops back on if desired.
6. Bake in the oven for 20-25 minutes until peppers are tender.
7. Remove from oven, garnish with additional parsley if desired, and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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