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Whole30 Halloween Stuffed Bell Peppers

Published: Oct 31, 2016 · Modified: Oct 10, 2020 · This post may contain affiliate links

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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. 

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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!?"

whole30 stuffed bell pepper recipe
Whole30 Halloween Stuffed Bell Peppers

Whole30 Halloween Stuffed Bell Peppers

Yield: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These festive Whole30 Stuffed Bell Peppers are low in carbs and big on taste! Suer fun for Halloween!

Ingredients

  • 1 pound ground turkey breast
  • 1 large head of cauliflower, , cut into pieces
  • 6 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

Instructions

  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!
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 361Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 54mgSodium 1291mgCarbohydrates 39gFiber 9gSugar 24gProtein 30g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Reader Interactions

Comments

  1. Hanan says

    October 14, 2014 at 2:03 pm

    What an adorable idea! My two year old said, "Ahhhh, pumpkin!"

    Reply
  2. Nina LaRue says

    October 14, 2014 at 3:28 pm

    Thanks, Lynsey, totally going to make this.

    Reply
  3. LaVonne says

    October 14, 2014 at 8:22 pm

    So great! We love stuffed peppers here. This would be fun to do with the kiddoos too. Thank you!

    Reply
  4. Karen W says

    October 14, 2014 at 8:29 pm

    I love stuffed peppers and this is super cute!

    Reply
  5. Mary O'Malley says

    January 10, 2015 at 4:16 pm

    These are the cutest stuffed bell peppers, that I've ever seen. I love these! I'm saving this recipe for Halloween!

    Reply
  6. Brita Long says

    October 29, 2015 at 8:33 pm

    I love stuffed bell peppers. I'm doing as much prep and research now to do my first Whole30 in January. I finally won't be traveling or in the holiday season, so it seems like a good time. I'll definitely need to try this recipe, just without the cuteness.

    Reply
  7. Kim Delatorre says

    October 31, 2016 at 3:27 pm

    These look delicious! I love how you made them look like little pumpkins, so cute!

    Reply

Trackbacks

  1. St Patrick's Day Breakfast - Shamrock Eggs - MoscatoMom.com says:
    February 19, 2021 at 3:15 pm

    […] have to admit - I used to not like bell peppers at all. To be fair, I never really gave them a chance. My children, on the other hand, would eat […]

    Reply

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