Paleo Mexican Stuffed Bell Peppers
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 35 min · Turkey · gluten-free, dairy-free, low-carb, high-protein
360 cal
30g protein
15g carbs
20g fat
per serving · estimated
Ingredients
- 2 large bell peppers
- 1/2 lb ground turkey
- 1 medium tomatoes
- 1 small onion
- 2 garlic cloves
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tbsp olive oil
- A handful cilantro
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C).
- Slice tops off bell peppers and remove seeds. Lightly brush with olive oil, then place in a baking dish.
- Chop tomatoes, onion, and cilantro. Mince garlic.
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
- Add ground turkey to the skillet, cooking until browned, about 8 minutes. Stir in chopped tomatoes, cumin, and paprika. Simmer for 5 minutes.
- Stuff each bell pepper with the turkey mixture. Top with chopped cilantro.
- Bake in the oven for 20-25 minutes until peppers are tender.
- 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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