Paleo Mediterranean Stuffed Bell Peppers

Dive into the vibrant flavors of the Mediterranean with these Paleo Mediterranean Stuffed Bell Peppers, a healthy and satisfying dinner that’s as colorful as it is delicious. Perfect for paleo enthusiasts and anyone looking for a grain-free option, this recipe features tender bell peppers generously filled with a savory mixture of ground turkey, zucchini, cherry tomatoes, and aromatic herbs like oregano and fresh basil. Accentuated with briny capers, black olives, toasted pine nuts, and a zesty splash of fresh lemon juice, each bite is bursting with Mediterranean flair. Easy to prepare in just under an hour, this dish is not only nutrient-rich but also gluten-free, dairy-free, and perfect for meal prepping. Whether you’re serving it as a standalone meal or pairing it with a light side salad, these stuffed peppers offer a wholesome, flavor-packed escape to the sunny shores of the Mediterranean.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces large bell peppers
• 3 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 pound ground turkey
• 1 medium, diced zucchini
• 1 cup, halved cherry tomatoes
• 0.5 cup, sliced black olives
• 2 tablespoons capers
• 0.25 cup, toasted pine nuts
• 0.25 cup, chopped fresh basil leaves
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 juiced lemon

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

Step 4

Add minced garlic to the skillet and cook for another minute until fragrant.

Step 5

Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks.

Step 6

Add diced zucchini to the turkey mixture and cook for an additional 3 minutes until slightly softened.

Step 7

Stir in cherry tomatoes, black olives, capers, pine nuts, oregano, sea salt, and black pepper. Mix thoroughly and let cook for 2 minutes.

Step 8

Remove from heat and stir in chopped basil and lemon juice.

Step 9

Stuff each bell pepper with the turkey and vegetable mixture, packing it tightly.

Step 10

Place the stuffed peppers in a baking dish and drizzle with the remaining olive oil.

Step 11

Cover with aluminum foil and bake in the preheated oven for 25 minutes.

Step 12

Uncover and bake an additional 5 minutes to lightly brown the tops.

Step 13

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1843.2g)

Amount per serving	% Daily Value*
Calories	1734.4

Total Fat 108.4g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 16.1g
Cholesterol 322.0mg	0%
Sodium 5453.3mg	0%
Total Carbohydrate 102.9g	0%
Dietary Fiber 23.2g	0%
Total Sugars 47.4g
Protein 105.9g	0%

Vitamin D 0IU	0%
Calcium 250.0mg	0%
Iron 15.8mg	0%
Potassium 2760.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 23.4%

Carbs: 22.7%