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
- Preheat oven to 350F.
- Carefully slice the top of each bell pepper. Remove stem and remove seeded core.
- 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.
- Add tomato paste, cumin, Flavor God seasoning, chili powder, salt and pepper. Cook until turkey is nearly cooked through.
- Add butternut squash and cook until slightly softened.
- Divide mixture among each of the bell peppers.
- Place peppers in oven and bake for 15 minutes or until the peppers look wrinkly.