Stuffed Peppers

Prep time 25 min
Cook time 16 min
Total time 41 min

When you want your meals to be geared towards fat loss it means reducing the carbs and calories found in traditional, heavy dishes.

We’ve found that peppers make a phenomenal container for savoury ground meats instead of using tortillas or any kinds starchy pastas.

It’s a great way to enjoy all of the satisfying flavours that you want while staying on track with your fitness results!

​This recipe produces crisp-tender peppers it’s easy it’s fast and simply the best.



1 tablespoon olive oil

2 carrots, shredded

½ yellow onion, shredded

pinch of sea salt

½ teaspoon ground cinnamon

0.5 kg of Ground Chicken

1 head cauliflower, shredded

⅓ cup golden raisins

1 cup chicken broth

pinch of black pepper

4 big bell peppers (green, red, yellow, orange)

2 tablespoons sliced almonds/ optional

2 Tablespoons grated parmesan cheese

2 tablespoons fresh parsley, minced


Preheat the oven to 180 degrees c.


Warm the olive oil over medium-high heat in a large skillet. Add the carrots and onion. Cook for about 3 minutes, until slightly softened. Add the salt, cinnamon, and ground turkey. Cook until the meat is browned and the onions are soft, about 15 minutes. Add the cauliflower, raisins, broth, and black pepper. Cook for about 5 minutes, until the liquid is absorbed.


Halve the bell peppers lengthwise, removing the seeds and membranes. Divide the chicken mixture among the pepper halves. Place the stuffed pepper halves in a 13 × 9-inch baking dish. Add about 1 cup of water to the pan or enough water to reach the midpoint on the peppers, being careful not to get the water into the peppers.


Cover the pan with foil and bake for 10-15 minutes. Remove the foil, sprinkle each pepper with sliced almonds, and return to the oven for 5 minutes. Turn on the broiler and broil until the almonds are toasted about 1 minute. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately and enjoy!