Loaded Stuffed Peppers

Loaded Stuffed Peppers
4 from 1 ratings
Fill 202 Print
I just love loaded stuffed peppers. You can be creative and stuff with your favorite meats and vegetables (I just love peas in most of my dishes). These freeze well and you can make a variety to please the picky eaters in your family! I like to serve with a variety of bell peppers but you can select your own! These are a perfect paleo recipe when you are planning your meals for the week. Did you know – you can even prepare these in the slow cooker.. For this recipe and other entertaing tips from Cindy's Table, click here and sign up for my newsletter.
Servings
6
servings
Ingredients
  • 1-2 tablespoon coconut oil or olive oil
  • 2 green bell peppers
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 large sweet potato, peeled and cut into small cubes( keep the same size)
  • 1 1/2 pound ground turkey, chicken, or beef
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 small onion, chopped
  • 1/2 cup frozen peas
  • 1 small box frozen spinach (thawed and squeezed well)
  • 1 carrot, shredded
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon coconut oil or olive oil, divided
Directions
  1. Directions
  2. Preheat oven to 350 degrees F. Prepare an oven baking dish by brushing oil to coat the bottom. Take peppers and place in prepared baking dish by cutting off the tops and cleaning out the inside. Keep covers! Take the sweet potato, clean and using a fork poke it a few times, put in the microwave for 2 minutes, let cook then peel and slice into small cubes. In a large mixing bowl combine ground meat and all remaining ingredient. Divide the mixture to fill each pepper. Bake about 45 minutes.
Recommended