Spicy Stuffed Peppers

Day 31 of the IWC Challenge. So close to the finish line, keep up the good work! Here is a great recipe from primal-palate.com to help keep you going. Growing up, my mother made these for my dad alll the time. Granted, she stuffed them with rice and put a lot of cheese on top, but I’m guessing this paleo version tastes just as lovely (especially if you use all the good spices).

Try it, let me know how it turns out. 🙂

Spicy Stuffed Peppers


  • 4 Bell Peppers
  • 1 lb Lean ground turkey
  • 1/2 Onion, chopped
  • 2 cups Cauliflower, grated
  • 1 large tomato, chopped
  • 2-3 cloves garlic, minced
  • Montreal Steak Seasoning
  • Crushed pepper
  • Olive Oil


  1. Preheat oven to 400°.
  2. Clean all vegetables, slice peppers approximately 1″ from tops and save tops. For miniature peppers, slice closer to the top.
  3. Clean out seeds and membrane from the inside of the peppers, then rinse.
  4. Grate cauliflower coarsely, and microwave for 1.5 minutes (if you’d prefer, you can add it earlier on in the sauteeing below in place of microwaving*).
  5. Cook turkey in a skillet on medium heat, and add Montreal steak seasoning, salt and crushed pepper to taste.
  6. Once turkey has cooked through, remove from heat and set aside in a bowl.
  7. Saute onion and garlic in your choice of coconut oil or olive oil. Add in tomato to briefly saute (about 1 minute)
  8. Add in cauliflower rice, then turkey and stir for 2-3 minutes before removing from heat. Allow mixture to cool a few minutes.
  9. Scoop turkey mixture into peppers, re-cap, then brush the outsides lightly with olive oil.
  10. Bake peppers for 15 minutes at 400°, or until edges are golden and peppers are somewhat soft. Smaller peppers take approximately 20 minutes to cook.

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