Whole 30 and Paleo Buffalo Turkey Stuffed Peppers

29 Sep

If this recipe sounds familiar it is probably because I created a recipe for buffalo chicken stuffed peppers and posted it here almost 9 months ago.  Why the change?  Simple, sometimes you can’t pick up what you want at the grocery store!

Whole 30 buffalo turkey stuffed peppers Whole 30 buffalo turkey stuffed peppers


12 red bell peppers, tops, seeds, and membranes removed (you don’t have to use red, but the sweetness of the red bell pepper compliments the buffalo spice)

1/2 tbl extra virgin olive oil or ghee

3 pounds ground turkey breast

2 cups mirepoix mix, diced (or dice 2/3 cup each onion, celery, carrot)

4 cloves garlic, minced

1 red and 1 orange bell pepper, diced

2 jalapeno peppers, seeded and diced

1 cup cooked spaghetti squash (one tiny spaghetti squash)

15oz can butternut squash or pumpkin

1 cup Frank’s red hot sauce

1/3 cup avocado oil mayonnaise or canola or olive oil mayonnaise

Kosher salt


Extra virgin olive oil


Preheat oven to 425°F.  Cut spaghetti squash in half lengthwise, season the flesh with olive oil, salt, and pepper and bake cut side down on a baking sheet lined with foil until fork tender ~40 minutes (depending on the size of your squash) .  Remove and discard seeds and membranes from cooked squash.  Reduce oven heat to 350°F.  Brush the inside of the red pepper cups with olive oil and season with salt and pepper.  Bake at 350°F for 10 minutes.  Heat EVOO or ghee in a large pot over medium heat.  When hot add the diced mirepoix mix and sauté 5 minutes.  Add the diced bell pepper, jalapeno, and turkey, season with salt and pepper, and break up as you sauté another 5 minutes.  Add the garlic and sauté until turkey is no longer pink.  Add the spaghetti squash and butternut squash/pumpkin.  Whisk together hot sauce and mayonnaise and stir into pot with turkey and vegetables.  Season filling with salt and pepper.  Stuff the bell pepper cups with the buffalo turkey mixture and bake at 350°F for 20 minutes.  Additional mixture that does not fit in the pepper cups can be baked in a casserole/baking dish.

Macros per stuffed pepper cup:

Fat: 7g

Carbs: 17g

Protein 30g


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