Ground Turkey

Rustic Stuffed Bell Peppers

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One of my favorite dishes made by my mom is stuffed bell peppers. She usually stuffs them with a combination of ground turkey, pork, rice and an array of spices. Last night I set out to make a similar meal. As much as I would have loved to stuff some rice into these cute little peppers, our Paleo diet was there in the back of my mind shaking its finger at me. Insert *sigh* here. It has been a bit of a rough week so some comfort carbs would have tasted amazingly. At least the rice would have been better for us than the pizza and beer combo my hubby kept dreaming about. I am happy to announce that we did not give into any of those amazing sounding food temptations. Instead we ate these cute little peppers filled with all kinds of Paleo goodness.


  • 8 Medium – Small Bell Peppers
  • 4 Tbsp Olive Oil
  • 400 grams Ground Lean Turkey
  • 400 grams Ground Pork
  • 6 Tbsp White Onion (chopped)
  • 1/4 Cup Celery (chopped finely)
  • 8 Brown Mushrooms (chopped)
  • 1 Can Diced Tomatoes (I used a 796ml can and strained it)
  • 6 Sprigs Fresh Thyme
  • 1 Garlic Clove (minced)
  • 1 Tsp Cayenne
  • 1 1/2 Tsp Paprika
  • 1 1/2 Tsp Seasoning Salt
  • 1 Tsp Fresh Ground Pepper
  • 1 Tbsp Garlic Powder
  • 1/4 cup Beef Broth
  • 8 Tsp Almond Flour (for topping)
  • Almond Slices (for topping)

How To:

  1. Wash your peppers, cut off the tops and remove the seeds.
  2. Pre-heat your oven to 425 degrees.
  3. Place your peppers cut side up on a lightly greased pan and fill the bottom with water.
  4. Bake them in the oven for about 15 minutes. Once the time expires remove them and let them cool.
  5. While the peppers are baking make your filling. In a large pan, brown your onions with the olive oil.
  6. Add in the meat along with the beef broth and stir constantly to break up the meat. (the broth with water will help break down the meat into small bits)
  7. When the meat is no longer pink, add in your celery, mushrooms, tomatoes, spices, thyme and garlic.
  8. Stir everything together for about 7 minutes to allow some of the liquid to evaporate.
  9. Remove from the heat and let it cool a few minutes.
  10. Stuff your peppers generously but be careful not to tear the peppers.
  11. Top each pepper with a bit of almond flour followed by the almond slices.
  12. Pour whatever liquid is left in the pan into the bottom of the baking dish. If nothing is left pour some water into the bottom just to make sure it is covered. This will prevent the bottoms of the peppers from burning and sticking.
  13. Place the peppers back in your baking dish and bake for 20 minutes.

Let them cool a bit before eating as the stuffing will be very hot.

Enjoy 🙂

Turkey Meatballs with Squash and Pumpkin Seed Sauce

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These little guys are a super quick and tasty dinner option when you are in a rush.

The sauce takes a bit of time but is a nice alternative to the standard tomato sauce, especially in the winter time when squashes are very readily available. I made mine ahead of time and kept it in the fridge.

The sauce itself came out of my craving for hummus. We are still eating Paleo so chickpeas which are the main ingredient in traditional hummus were out of the question. After researching a bit I saw some people using butternut squash as a sort of substitute. Being too lazy to go to the market for butternut squash after working 10 hours, I decided to use a Kabocha squash instead. In a message to my other half I simply said… “well, we will see what happens.”

What happened was actually really yummy and something I will make again for sure! It is super filling and healthy enough that you don’t feel guilty for slapping on way too much sauce over your meatballs or pasta.

For the Sauce:

  • 1 Kabocha Squash (peeled and cut into small cubes)
  • 2 Cups Raw Pumpkin Seeds.
  • 3 Tbsp White Onion (Chopped)
  • 2 Large Cloves of Organic Garlic (minced)
  • 4 Cups Chicken Broth
  • 1 Tsp Cayenne
  • 1 Tsp Ground Cumin
  • Seasoning salt and pepper to taste
  • 7 Leaves of Fresh Basil (chopped)
  • 3 Tbsp Olive Oil

1) In a large sauce pan, heat up your oil. Toss in your onions and squash and let them brown a bit (approx. 5 mins). Toss in the pumpkin seeds and continue stirring allowing them to brown a bit for another 3-5 mins. (If the squash starts to stick too much add in a bit of the broth)

2) Once everything is browned, add in your broth and bring it to a boil. Add in the garlic and spices making sure to stir constantly. Lower your heat to a simmer and let everything cook together covered for about 20 mins or until the squash is soft (stir occasionally)

3) Once everything is cooked, transfer everything into a large pot and add the basil.

4) Using a hand mixer, puree everything until smooth. IF it is a bit too thick add in some boiled water.

5) Once everything is smooth you can set it aside or store in your fridge for a later date.

For the Meatballs:

  • 1 Pound of Ground Turkey Meat
  • 8 Tbsp Almond Flour
  • 1/2 Red Pepper (finely diced)
  • 1 Handful of Italian Parsley (finely diced)
  • 1 Large Garlic Clove (minced)
  • 1 Large Egg
  • 1 Tbsp Garlic Powder
  • 1 Tsp Cayenne
  • 1 Tsp Ground Cumin
  • 1 Tbsp Flax Seeds
  • 1/2 Tsp Ground White Pepper

1) In a large bowl, combine all your ingredients and mix them together until everything is evenly mixed up.

2) Heat your oven to 375F and prepare a large baking tray lined with parchment.

3) Make your meatballs by rolling them into balls in your hands. Make sure to make them approximately the same size. (mine were about 1 1/2 ” in diameter.

4) Place your meatballs on the tray and bake in the middle of the oven for 20 mins.

5) Turn your meatballs over and bake on the other side for another 5 mins or so.

Depending on how big you have made your meatballs this should be enough time to cook through. I always cut one of the bigger ones in half to be sure. If you have made your meatballs bigger make sure you cook them a bit longer.