Italian Stuffed Peppers (Paleo, SCD, Whole 30)

I am finishing up my masters degree in Pittsburgh, Pennsylvania. After 5 years of living in Pittsburgh, I’ve learned that the Spring season doesn’t really exist here. It’s either winter or summer weather, and we just kind of alternate between the two during the spring season until we hit summer time. Yesterday, it was a beautiful 65 degrees. Today, it’s more like 30. Womp womp.


The alternating weather and emotions of finally finishing up my time in school had me craving a warm, comforting, veggie-filled meal earlier this week. I picked up sooo many veggies at the store this week without even realizing it, so stuffed peppers were the perfect way to use them up in a delicious, easy meal!

These stuffed peppers are super filling and high in healing nutrients and fats. The best part about them is you don’t have to worry about serving them with any sides. 2 of these bad boys fill me up for the rest of the night. I didn’t even have room for dessert afterwards (which, let me tell you, NEVER happens to me). If you try these out, let me know in the comments! I’d love to hear how you like them!


Italian Stuffed Peppers (Paleo, SCD, Whole 30)

Print Recipe
Serves: 4 Cooking Time: 1 hour 30 min


  • 4 large red peppers, cut in half and de-seeded
  • 1 lb ground dark meat turkey
  • 1 32 oz jar of tomato sauce (I used a local marinara with no added sugar, acids, etc.)
  • 1 package Trader Joe’s frozen cauliflower rice (the best cauli rice in all the land!)
  • 1 medium yellow onion, chopped
  • 3 carrots, chopped
  • 1 cup chopped mushrooms of your choosing (I used plain old white crimini mushrooms)
  • 1 medium zucchini, diced
  • 3 cloves of garlic, minced
  • 2 handfuls baby spinach
  • Nutritional Yeast or Parmesan Cheese (If you tolerate it. I use the nutritional yeast!)
  • Salt & Pepper to taste
  • 1 tbsp avocado oil or olive oil



Preheat the oven to 350 degrees F


In a large skillet, heat the oil under medium high heat. Add in the garlic, onion, and carrots and stir until the onion is translucent


Add the turkey and season with salt and pepper. Mix the turkey, breaking it up into small pieces until it is browned and cooked through. Lower the heat to medium


Add the mushrooms, zucchini and baby spinach. Cook for 4-5 minutes, stirring occasionally.


Place the cauliflower rice in the microwave for 3 minutes, so it is still cold but not frozen anymore. Drain out any liquid and then add to the skillet with the turkey and veggies. Mix it all together.


Add about half of the tomato sauce and bring to a steady simmer. Let the mixture simmer for 5-10 minutes.


Fill each red pepper half with generous scoops of the turkey mixture. Top each pepper with a bit of tomato sauce and nutritional yeast or parmesan cheese and place on a sheet pan. Bake in the oven for 40 minutes. Enjoy!


In the photo of this post, you might notice I didn't add extra tomato sauce to the top of each pepper. This is an addition I decided would make the peppers even better. If you want to cut down on your tomatoes, you don't have to add extra on top!

Happy healing!


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