Turkey and Vegetable Stuffed Peppers

I recently came across The Whole 30 program, a lifestyle diet that eliminates dairy, sugar, grains and legumes. While trying out some of the recipes from the book, I came across one of my favorites- stuffed peppers. After a few tries with this recipe, I changed a few things based on my preference of meat and flavoring. The peppers are bursting with flavor and can be a great addition to your fall Thanksgiving menu.

And, if you recall one my last blog posts on eating the rainbow, well, this recipe has got you covered!


  • 5 - 6 various bell peppers
  • 1lbs ground turkey breast
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 teaspoon cumin
  • 1/2 tablespoon Flavor God(R) Everything Seasoning
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8oz baby spinach
  • 1 cup finely diced and peeled butternut squash
  • 3 tablespoons of ghee or olive oil


  1. Preheat oven to 350F.
  2. Carefully slice the top of each bell pepper. Remove stem and remove seeded core.
  3. Heat ghee or olive oil on medium hot in pan. Add onion and cook for 3 minutes. Add garlic and cook for 1 minute. Add spinach and cook until wilted. Add ground turkey and break into pieces. Cook turkey for about 5 minutes.
  4. Add tomato paste, cumin, Flavor God seasoning, chili powder, salt and pepper. Cook until turkey is nearly cooked through.
  5. Add butternut squash and cook until slightly softened.
  6. Divide mixture among each of the bell peppers.
  7. Place peppers in oven and bake for 15 minutes or until the peppers look wrinkly.