Stuffed Peppers- Paleo Style

With all of the holiday indulgences lately, I’ve been trying to make healthy dinners as much as possible.  Stuffed peppers are really easy and delicious.  Since I already had most of the ingredients in my fridge, I thought I’d give this recipe a go.  I changed up a few things, but they turned out great.  Also, don’t be scared away by the cauliflower rice – it’s easy to make and tastes great.  It’s becoming a go-to rice alternative for me.



  • Roasted cauliflower Rice (see below)
  • 8 bell peppers
  • 1.5-2lbs ground turkey
  • 1 small onion
  • 1 can diced tomatoes with green chilies
  • 1 jar of spaghetti or marinara sauce(no sugar)
  • 1 Tbs Italian seasoning
  • salt and pepper


  1. Make your cauliflower rice and set aside
  2. Clean and core bell peppers and place them into a casserole dish for stuffing.
  3. Preheat oven to 350 degrees.
  4. In another pan cook your ground turkey and chopped onion. Drain fat.
  5. Add the diced tomatoes,1 cup of your spaghetti sauce, Italian seasoning, some salt and pepper, and all of your cauliflower rice.
  6. Fill your peppers with ground turkey mixture and top with remaining sauce.
  7. Bake in oven for 45 min-1 hour.


Roasted Cauliflower Rice
The easiest way to make cauliflower rice is a blender or in my case a Nutri Ninja.  Food processor works great as well and all of these options make clean up a breeze.
IMG_1245 (1)


  • 1 Head Cauliflower
  • 1 Tbs Olive Oil
  • 1 tsp Granulated Garlic
  • Salt and Pepper to Taste


  1. Preheat your oven to 400 degrees.
  2. Roughly chop cauliflower and place all pieces in the blender.
  3. Fill your blender with water all the way above the cauliflower or to your max fill line.
  4. Pulse blender a few times until you no longer see any large pieces of cauliflower.
  5. Pour cauliflower into a strainer to drain all the water.
  6. Spread the cauliflower on a cookie sheet and drizzle olive oil over the top.
  7. Sprinkle your granulated garlic and salt and pepper on top and mix it all up with a spatula.
  8. Bake for 15-20 min. If you like it crispy (i do) flip the rice and continue cooking another 5-10 min.
  9. Remove from oven and enjoy immediately!