Southwest Stuffed Bell Pepper

Stuffed bell peppers are one of my favorite recipes! When I was growing up, I would load up my stuffed bell pepper with cheese, beans and the kitchen sink. These days my skin and stomach don't tolerate dairy, but worry not -- this dairy-free version is full of flavor and loaded with seasoned meat, onion, tomato and a punch of garlic.

These Southwest Stuffed Bell Peppers make a great oven-roasted dinner. But, they're also ideal for breakfast or brunch because of the added protein-packed eggs.

Top with something green -- I like chives or parsley!

Southwest Stuffed Bell Pepper

Recipe type: 21DSD, Whole30, Paleo, Gluten-Free

Cuisine: Main Dish, Dinner

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Makes 3 servings

1 serving : 346 calories // 13 C // 16 F // 36 P


  • Light spray of olive oil 
  • 1 clove garlic, minced
  • 1 white onion, diced
  • Dash of salt & pepper
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 cup cherry tomatoes, sliced in half
  • 1 pound ground turkey (or lean ground turkey, chicken)
  • 3-4 large bell peppers, sliced in half, core discarded
  • 3 eggs, beaten
  • Garnish with chopped chives


  1. Preheat oven to 375 degrees.
  2. In a medium skillet over medium heat, heat the cooking fat and add garlic, white onion, salt, pepper, paprika and chili powder. Sauté for 5 minutes.
  3. Add tomatoes. Sauté for an additional 5 minutes.
  4. Add ground turkey and cook until browned.
  5. While meat is cooking, slice the bell peppers in half lengthwise and discard core and seeds.
  6. Crack and beat eggs in a small bowl. 
  7. Place the ground turkey mixture into a separate bowl and add the beaten eggs. Combine well.
  8. Carefully scoop meat & egg mixture into each of the of the bell pepper halves.
  9. Place on baking sheet in oven and bake for 40-50 minutes.
  10. Garnish with chopped chives.