Ground Turkey Sweet Potato Stuffed Peppers

Ground Turkey Sweet Potato Stuffed Peppers

These Ground Turkey Sweet Potato Stuffed Peppers are filled with flavours and a delicious homemade tomato sauce. A perfect recipe for a busy weeknight!

Course Side Dish

Cuisine American

Keyword dinner, gluten-free, paleo, Special Diet

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 324kcal

Author Olivia Ribas

Ingredients

1 tablespoon extra virgin olive oil
2 cups grass-fed ground turkey
2 cloves garlic minced
½ cup onions diced
1⅔ cups sweet potatoes diced
½ cup homemade tomato sauce
crushed red pepper to taste optional
salt and pepper
2 large bell peppers cut in half
feta cheese for garnishing, don't add if you want paleo-friendly
fresh parsley for garnishing

US Customary - Metric

Instructions

Preheat oven to 350ºF.
In a skillet, heat the olive oil over medium-high heat.
Add the ground turkey and garlic. Stir occasionally, and cook for about 10 minutes or until the meat is no longer pink. Make sure to break up the meat with a wooden spoon as it cooks.
Add the onions, and cook until they are golden brown.
Add the sweet potatoes, cover the skillet, and cook until they are tender. It takes about 8 minutes.
Don’t forget to stir occasionally. Add the tomato sauce, crushed red pepper, salt, and pepper to taste. If necessary, add more olive oil or a little bit of water to cook the sweet potatoes.
Arrange the peppers in a greased baking dish with the cavity side facing up.
Fill each bell pepper halve with the ground turkey-sweet potato mix.
Bake uncovered for about 30 minutes or until the peppers are cooked and soft.
Remove from the oven, and garnish with feta and parsley.

Notes

Make sure to cut the sweet potatoes into small cubes so they live into the peppers.
For the bell peppers, keep in mind that the sweetest ones are the red bell peppers and the greens are the least sweet.
If you want to keep the skin on the sweet potatoes, make sure you wash them thoroughly.
To store: Place leftovers in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat the bell peppers in the microwave or oven.
To freeze: Tightly wrap up each of the stuffed peppers and freeze them for up to 3 months.

Nutrition