Clean-Eating Stuffed Peppers - Carolina Country

Clean-Eating Stuffed Peppers

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Clean-Eating Stuffed Peppers

Colorful, tasty, minimal ingredients — this rainbow of peppers stuffed full of flavorful ground turkey ticks all the boxes for a quick, appetizing meal. The veggies make up the carbs so it’s perfect for those in search of a low-carb option.


  • 5 bell peppers, halved and cleaned
  • 1 tablespoon coconut oil
  • ½ large onion, diced
  • Sea salt and black pepper, to taste
  • ½ cup diced tomatoes, fresh or canned
  • 8 cloves garlic, minced
  • 1 pound ground turkey
  • 6 basil leaves, finely chopped
  • Optional: extra basil leaves for garnish


  1. Preheat oven to 375 degrees. Place the bell pepper halves in a roasting dish face down for 10–15 minutes.

  2. While the bell peppers cook, heat the oil in a large skillet over medium-high heat. Sauté the onions in oil, adding sea salt and pepper to taste, until they’re translucent and slightly browned on the edges. Add the tomatoes and garlic, and simmer for two minutes.Add the meat and cook until fully done. Mix in the chopped basil.

  3. Remove the slightly softened peppers from the oven  and flip them over. Spoon the stuffing mixture into each one. Eat them now or put them back in the oven for 5–10 minutes to allow the flavors to meld.


Recipe courtesy of

Bettina Vernon of Marvin, a member of Union Power Cooperative

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