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Spicy Southwest Whole30 Stuffed Peppers in a casserole dish

Gluten-Free | 03.03.19

Spicy Southwest Whole30 Stuffed Peppers

Spicy Southwest Whole30 Stuffed Peppers loaded with savory ground turkey, wholesome spinach, and sweet pine nuts. This recipe is easy to make and perfect to take on-the-go!

Jump to Recipe Print Recipe

Spicy Southwest Whole30 Stuffed Peppers in a white casserole dish

Looking for a healthy dinner recipe that can be made in 30 minutes or less? These Spicy Southwest Whole30 Stuffed Peppers are heavenly! I’m loving how easy they are to make and the fact that they can be meal prepped. So perfect for our busy lifestyles!

Watch this recipe video for Spicy Southwest Whole30 Stuffed Peppers!

Ground turkey in skillet with spinach

These Spicy Southwest Whole30 Stuffed Peppers are great for a quick, easy healthy dinner recipe!

Now that we have a baby, we basically have ZERO time to make dinner from scratch. I’m not sure how other moms do it! All I know is that weekend meal prep is my new way of life and I’m not complaining. I ended up making these Spicy Southwest Whole30 Stuffed Peppers in advance, refrigerating them, and then had them ready to go for throughout the week.

If you’re into making a big dinner recipe once or twice a week and then having it for the rest of the week, then these Whole30 Stuffed Peppers are for you!

RELATED: Cheesy Chicken And Rice Stuffed Peppers

Sweet peppers cut in half sitting on a white surface

What You Need to Make Spicy Southwest Whole30 Stuffed Peppers:

  • Sweet peppers – You can use any but I prefer the red or yellow ones because they’re sweeter
  • ground turkey – It’s lean, delicious and gives added protein
  • spinach – Full of goodness and adds freshness
  • pine nuts – Give a nice texture and crunch
  • spices – Cayenne, Paprika, Chili Powder & Cumin, this spice blend gives so much flavor to these peppers and a nice spicy kick
  • casserole dish – Here’s the one I recommend

Close up of whole30 stuffed peppers

Can You Freeze These Stuffed Peppers?

Yes, You can prepare these peppers in advance (don’t bake them) and store them in the freezer in suitable containers. You can also bake them and store leftovers in the fridge. Enjoy them cold with salad or reheat in the oven.

I love these Rubbermaid Brilliance containers for storing these stuffed peppers in the refrigerator or freezer. They’re leak proof, airtight, and amazing for keeping food fresh!

Other Variations

These stuffed peppers are very versatile and can be adapted with different ingredients to change them up but still keeping them whole 30! Here are some ideas:

  • Kale
  • Ground chicken or beef
  • Sausage (check for added sugars and make sure whole30 compliant)
  • Leftover potatoes
  • Avocado
  • Green onions
  • Olives
  • Fresh homemade salsaSpicy Southwest Whole30 Stuffed Peppers in a casserole dish

Looking for more Whole30 and Paleo recipes? Try out these Paleo Slow Cooker Jerk Chicken Meal Prep Bowls and this Easy Whole30 Breakfast Casserole!

Spicy Southwest Whole30 Stuffed Peppers in a casserole dish
4.88 from 16 votes
Print Recipe

Spicy Southwest Whole30 Stuffed Peppers

Spicy Southwest Whole30 Stuffed Peppers! These are SO easy to make and perfect for meal prep. Make them in 30 minutes! Also Paleo friendly and gluten free! 
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 262 kcal
Author: Christine McMichael

Ingredients

  • 1/2 lb ground turkey
  • 1 cup spinach
  • 1/2 tsp ground pepper
  • 1/4 tsp cayenne
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp garlic
  • 1/2 tsp cumin
  • 5 whole peppers
  • 1 Tbsp crushed pine nuts

Instructions

  • Preheat oven to 425 degrees.
  • Cook the ground turkey.
  • While the ground turkey is cooking, cut the peppers in halves and clean out the middle of each one.
  • Set one pepper aside and finely chop.
  • When the turkey is almost finished cooking, add in the spinach and finely chopped pepper.
  • Add in the ground pepper, cayenne, paprika, chili powder, garlic, and cumin.
  • Stuff each pepper half with the turkey mixture and top with pine nuts.
  • Bake for 20 minutes (or until peppers are nearly soft).
  • Serve hot and enjoy!

Video

Notes

Storage - You can prepare these peppers in advance (don't bake them) and store them in the freezer in suitable containers. You can also bake them and store leftovers in the fridge. Enjoy them cold with salad or reheat in the oven.
Serving Size - One serving equals two whole peppers (four halves).
 

Nutrition

Calories: 262 kcal
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




63 Comments

  1. Ana says:

    January 8, 2020 at 8:13 pm

    How long do you cook Turkey

    Reply
  2. Ashley says:

    October 6, 2019 at 10:12 am

    5 stars
    Love these! I’m the only one in our home that loves stuffed peppers so I meal prep these for my lunches for the week. So good! I add some tomato sauce so they’re a little saucier and they’re perfect!

    Reply
    • Christine McMichael replied:

      October 8, 2019 at 9:19 pm

      Great idea to add tomato sauce! I’m so glad to hear that you enjoyed the recipe!

      Reply
  3. Jamie says:

    March 1, 2019 at 9:49 am

    Can I prep them on a Sunday, to bake them on Tuesday? Do I still need to freeze them?

    Reply
    • Christine McMichael replied:

      March 6, 2019 at 8:51 pm

      Yes, that’s perfect! You shouldn’t need to freeze them, refrigeration should be fine for 2 days. I hope you enjoy the recipe! 🙂

      Reply
  4. Mary Emily Trice says:

    February 18, 2019 at 3:35 pm

    Why does it say 2 servings but the recipe calls for 5 whole peppers, but a serving is only 1 whole pepper?

    Reply
    • Christine McMichael replied:

      February 28, 2019 at 2:26 pm

      One serving is two whole peppers (four halves). There are two servings in the recipe, which means four peppers. The fifth pepper is chopped up and used in the ground turkey mix. I hope that makes sense!

      Reply
  5. Alexa says:

    February 4, 2019 at 12:54 pm

    Are these 262kcal per half pepper or 262kcal for the entire pepper cut in half? Hope that makes sense-by the way….delicious

    Reply
    • Christine McMichael replied:

      February 12, 2019 at 11:42 am

      Good question, Alexa! A serving is two peppers – four halves. So it’s 262 kcal for two entire peppers that are cut in half. I know it’s a little confusing in the recipe but I hope this clarifies!

      Reply
  6. Katie says:

    December 28, 2018 at 10:31 am

    How much time should you add if baking from frozen? Or should you just defrost them first?

    Thanks!

    Reply
    • Christine McMichael replied:

      January 15, 2019 at 5:40 pm

      Defrosting first would be best if possible, but I would otherwise add about 20 minutes to the time. I hope you enjoy the recipe!

      Reply
  7. Kayla says:

    September 29, 2018 at 10:19 am

    Where do you get crushed pine nuts from?

    Reply
    • Christine McMichael replied:

      October 16, 2018 at 11:22 am

      Hi, Kayla! I buy them at the grocery store in the baking aisle and then put them through my food processor. Enjoy!

      Reply
  8. Kathleen says:

    July 17, 2018 at 10:03 am

    Hi! What’s the nutritional information/caloric breakdown on these? They look good!!

    Reply
  9. Annie says:

    July 10, 2018 at 10:40 pm

    So two stuffed pepper halves is a serving? Or just one half? Looks so good!

    Reply
    • Christine McMichael replied:

      July 15, 2018 at 5:03 pm

      Hi, Annie! Yes, that is correct. Two stuffed pepper halves is one serving! Enjoy!

      Reply
  10. Kelly says:

    June 14, 2018 at 10:01 am

    Could I leave the peppers whole and cut the tops off? I’m making them for a larger group and am trying to save space in my pan.

    Reply
    • Christine McMichael replied:

      June 14, 2018 at 10:29 am

      Yes, absolutely! That’s a great idea. You may start the peppers in the oven about 10 minutes before you stuff them since they will take a little bit longer to cook that way. I hope you enjoy the recipe, Kelly! 🙂

      Reply
  11. Katie says:

    May 29, 2018 at 6:40 pm

    5 stars
    These are in the oven now! I added extra spinach and 1 finely chopped zucchini to mine. I think I’d add onion and mushroom next time if I had them on hand. thanks!

    Reply
    • Christine McMichael replied:

      June 4, 2018 at 3:24 pm

      Love it! That sounds delicious. I hope you enjoyed the recipe, Katie! 🙂

      Reply
  12. Christina says:

    April 17, 2018 at 4:04 pm

    4 stars
    Thank you for the recipe! I just started my 3rd round of Whole 30, and surprisingly haven’t done stuffed peppers in previous rounds. I did 1lb of ground beef, and also added a half of a red onion and 8oz of chopped baby Bella mushrooms to the mix. I stuffed the peppers very full and had just enough meat mixture leftover to make two kid size quesadillas for my oicky eaters. Smells heavenly in the oven. I snuck a bite of the meat mixture… YUM!

    Reply
    • Christine McMichael replied:

      April 25, 2018 at 12:31 pm

      So glad you enjoyed the recipe, Christina! 🙂 Good luck on your Whole30 journey, sounds like you’re already doing great!

      Reply
  13. Robyn says:

    April 10, 2018 at 5:38 am

    5 stars
    These are Great!

    Reply
    • Christine McMichael replied:

      April 12, 2018 at 4:25 pm

      So glad you enjoyed the recipe, Robyn!

      Reply
  14. Samantha says:

    March 15, 2018 at 12:41 am

    So one serving size is 4 halves, correct? And that’s 262 calories?

    Reply
    • Christine McMichael replied:

      March 20, 2018 at 10:44 am

      Hi, Samantha! Yes, that is correct. 4 halves, or 2 peppers (whichever way you look at it). Enjoy the recipe!

      Reply
  15. Lauren says:

    January 24, 2018 at 5:05 pm

    Assuming I can use ground beef instead of ground turkey? Looks delish!

    Reply
    • Christine McMichael replied:

      February 8, 2018 at 10:48 am

      Hi, Lauren! Yes, you can 😉 Enjoy the recipe!

      Reply
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