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.
ground chicken, turkey or beef
or tofu or seitan for a vegetarian version
frozen spinach (thawed and water squeezed out)
or one bag fresh
15 oz. can
or two medium tomatoes, diced
I used mozzarella (omit for Whole30)
I love this
Himalayan pink salt
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
. 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.
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