Paleo Stuffed Peppers (Gluten Free & Dairy Free)

These Paleo Stuffed Peppers take this classic recipe and turns it into a gluten free and dairy free version that tastes just as good as the original. Ground turkey, sausage, cauliflower rice and salsa all stuffed in bell peppers and cooked to perfection. It’s an easy weeknight dinner the whole family will love.

Why You Need this Recipe in Your Life

Stuffed peppers seem like one of those recipes that people have been making since forever. At least it feels that way to me. I don’t even think my mom made stuffed peppers regularly but it’s the type of recipe that feels like childhood and those are my favorite kinds of recipes. The kind that not only tastes good but also feels good for the soul.

With a few easy swaps, traditional stuffed peppers can be transformed into a paleo friendly version that tastes just as good…if not better. I have omitted the cheese and substituted cauliflower rice for regular rice. I also made some changes that spice up the flavor, which include using salsa instead of plain tomato sauce and adding in ground sausage. All these changes have created a delicious meal that satisfies with every bite!

Ingredients for Stuffed Peppers:

• Bell peppers
• Ground turkey
• Ground sausage (I use Hatfield Country Fresh Ground Sausage)
• Frozen cauliflower rice
• Diced onion
• Salsa
• Salt
• Pepper
• Parsley
• Garlic powder
• Water

How to Make Paleo Stuffed Peppers

These Paleo Stuffed Peppers are easy to make and only take 20 minutes to prep! To start, heat the frozen cauliflower rice in the microwave following the directions on the back of the bag. Dice the onions and set aside. Cut the top of the peppers off and rinse out the seeds. Pour the 1/2 cup of water in a casserole dish then place the peppers facing up in the dish.

Brown the ground turkey and sausage in a large skillet. Add the onions until they become translucent. You may need to drain the grease from the meat before moving onto the next step. Add the cauliflower rice, salt, pepper, parsley, garlic powder and salsa to the skillet and stir until combined. Reduce the heat to medium and cook for 3-5 minutes. Evenly scoop the filling into the peppers and cover with foil. Bake at 400 degrees for 20 minutes. Remove the foil and continue baking for an additional 10 minutes. If you have leftovers, you can store them in the refrigerator and reheat using the microwave. This is a recipe that reheats well!

More Dinner Ideas:

• Paleo Pulled Pork Nachos (Gluten Free & Dairy Free)
• Easy 30 Minute Beef Stroganoff (Dairy Free & Gluten Free)
• Chicken and Butternut Squash Sheet Pan Meal (Paleo & Gluten Free)
• Potato, Green Bean & Sausage Soup (Whole 30 & Gluten Free)
• Easy Homemade Chicken Ala King (Gluten Free & Dairy Free)

These Paleo Stuffed Peppers are easy to make, full of flavor and just what you need in your life. Let me know what you think of this recipe by rating it and leaving a comment below! Thanks for being here and trying my recipes! 🙂

-Kelsey

Paleo Stuffed Peppers Recipe

Paleo Stuffed Peppers (Gluten Free & Dairy Free)

Recipe by Kelsey GrassCourse: Dinner/LunchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Ground turkey, sausage, cauliflower rice and salsa all stuffed in bell peppers and cooked to perfection. It’s an easy weeknight dinner the whole family will love.

Ingredients

• 6 bell peppers

• 1/2 lb ground turkey

• 1 lb ground sausage (I use Hatfield Country Fresh Ground Sausage)

• 10 ounce bag of frozen cauliflower

• 1 cup salsa

• 1/2 medium onion

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 Tablespoon parsley

• 1/2 teaspoon garlic powder

• 1/2 cup water

Directions

• Heat the frozen cauliflower in the microwave following the directions on the back of the bag. Dice the onion and set aside. Cut the tops off of the peppers and rinse out the seeds. Pour the 1/2 cup of water in a casserole dish then place the peppers facing up in the dish.
• Brown the sausage and turkey in a large skillet on high heat. Add the diced onions and continue to cook until they become translucent. If needed, drain the grease from the meat. Add in the cauliflower rice, salt, pepper, parsley, salsa and garlic powder and stir together until combined. Reduce to medium heat and continue to cook for 3-5 minutes.
• Evenly scoop the filling into each pepper. The peppers should be filled to the top or at least close depending on the size of the peppers. Cover the peppers with foil and bake at 400 degrees for 20 minutes. Remove the foil and continue to cook for an additional 10 minutes.