Stuffed Bell Peppers

Serves 8


  • 1 tablespoon olive oil
  • 2 carrots, shredded
  • ½ yellow onion, shredded
  • 1 teaspoon water
  • Pinch of sea salt
  • ½ teaspoon ground cinnamon
  • 1 pound Lean Ground Turkey
  • 1 head cauliflower, shredded
  • ⅓ cup golden raisins
  • 1 cup chicken broth
  • Pinch of black pepper
  • 4 bell peppers (green, red, yellow, orange)
  • 2 tablespoons sliced almonds
  • 2 Tablespoons grated parmesan cheese
  • 2 tablespoons fresh parsley, minced


1 Preheat the oven to 400 degrees C.
2 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.
3 Halve the bell peppers lengthwise, removing the seeds and membranes. Divide the turkey mixture among the bell pepper halves. Place the stuffed bell 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.
4 Cover the pan with foil and bake for 10 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 for about 1 minute. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately and enjoy!

Courtesy of Real Healthy Recipes



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