With Halloween just around the corner, I had an idea of a “treat” everyone would enjoy that would still keep us in line with our health goals. Halloween Stuffed Bell Peppers are perfect! 

A traditional stuffed bell pepper recipe is made with rice – which is full of carbs! I wanted to clean things up so I made a few tweaks and I have to say – these have even more flavor! 

Wanting to make it fun for the kids too, I made a couple little cuts… and the result was adorable. 

This post may contain affiliate links which means we receive a small commission at
no cost to you when you make a purchase. As an Amazon Associate, I may earn from
qualifying purchases. As an employee of Apogee, any affiliate links from our clients are at 0% commission and two-tiered referrals are at $0.

How To Reheat Stuffed Bell Peppers

Stuffed bell peppers are a great dish to make ahead of time – because they reheat so easily!

To reheat, simply place in a shallow baking dish with a bit of water at the bottom. 

Loosen stuffing a bit and place in a preheated oven for about 10 minutes! Voila! 

Whole30 Stuffed Bell Peppers

Ingredients

• 1 pound ground turkey breast
• 1 large head of cauliflower , cut into pieces
• 4 large orange bell peppers
• 1 can whole30 complaint tomato sauce
• 1 large yellow onion , minced
• 1 large green bell pepper , minced
• 2 teaspoons minced garlic
• 1/4 cup chicken broth
• 2 tablespoons parsley
• 2 tablespoons basil
• 1 tablespoon garlic salt
• 4 tablespoons olive oil

How To Make Stuffed Bell Peppers

1. The first step is to turn your cauliflower into “rice.” Grate pieces of raw cauliflower in a food processor.
2. In a skillet, heat olive oil and garlic salt. Add in cauliflower “rice” and cook 5-7 minutes, stirring often to prevent sticking.
3. Cauliflower will be soft and begin to brown. Turn off the heat and set aside. Turn your oven on to preheat 350*.
4. In another skillet, brown your turkey completely until all pink is gone. Add in minced onion, minced green bell pepper, minced garlic, parsley, and basil.
5. Add in chicken broth and let cook down – about 7-10 minutes.
6. Add in tomato sauce and cauliflower “rice” and let simmer until most of the liquid is gone, stirring often.
7. While the meat mixture cooks down, cut the tops off of the four orange bell peppers and gently remove the seeds from the inside. With a small paring knife, carefully cut out the eyes, nose, and mouth of the jack-o-lantern.
8. Fill each bell pepper with the meat mixture and replace the top.
9. Gently place into the corner of a deep pyrex dish with the jack-o-lantern facing out.
10. Make sure they are standing upright and gently place on the middle rack of the oven. Bake for 20 minutes or until bell pepper is softening.
11. Let cool and serve with your favorite sides. Enjoy!

When the family came to the dinner table they all loved their little individual “jack-o-lanterns” and gobbled up every bite.

It wasn't until after they finished that I told them they were 100% Whole30 Compliant. How's that for a “trick!?”