Italian Stuffed Peppers (Gluten-Free, Grain-Free, Low-Carb, Whole30)
Super-easy Italian stuffed peppers. Filled to the brim with ground turkey, spinach, tomatoes and topped with crispy broiled mozzarella cheese. Gluten-free, grain-free, low-carb, ketogenic.
Servings: 4 people
Ingredients
- 1 lb ground chicken, turkey or beef or tofu or seitan for a vegetarian version
- 4 peppers
- 10 oz. frozen spinach (thawed and water squeezed out) or one bag fresh
- 1 15 oz. can diced tomatoes or two medium tomatoes, diced
- 1 cup shredded cheese I used mozzarella (omit for Whole30)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp Salt I love this Himalayan pink salt
Instructions
- Preheat oven to 400F
- In a medium skillet, cook ground meat over medium heat until no longer pink, stirring occasionally.
- While meat is cooking, thaw out spinach and remove excess liquid. Skip this step if using fresh spinach.
- Slice peppers in half and remove seeds and white membranes.
- Once meat is no longer pink, add in spinach, diced tomatoes, Italian seasoning, garlic powder and salt. Cook for approximately 5 minutes.
- Stuff peppers with filling, and top with cheese if desired.
- Place in oven and cook for 20 minutes, or until cheese is bubbly and begins to brown.