Paleo Mexican Stuffed Bell Peppers

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

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Ingredients

• 4 large bell peppers
• 1 lb ground turkey
• 2 medium tomatoes
• 1 small onion
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp olive oil
• A handful cilantro

Method

1. Preheat oven to 375°F (190°C).
2. Slice tops off bell peppers and remove seeds. Lightly brush with olive oil, then place in a baking dish.
3. Chop tomatoes, onion, and cilantro. Mince garlic.
4. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
5. Add ground turkey to the skillet, cooking until browned, about 8 minutes. Stir in chopped tomatoes, cumin, and paprika. Simmer for 5 minutes.
6. Stuff each bell pepper with the turkey mixture. Top with chopped cilantro.
7. Bake in the oven for 20-25 minutes until peppers are tender.
8. Serve hot, garnished with additional cilantro if desired.

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

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