Saturday, November 22, 2014

[easy] Paleo: Italian Turkey-Stuffed Peppers | Roasted Carrots & Red Onions

So fun, simple and a blast for the whole family! (our toddler crushed a majority of one!)



Italian Turkey-Stuffed Peppers
Roasted Carrots and Red Onions
Recipe selected from the eMeals Paleo Family Plan.


Italian Turkey-Stuffed Peppers

Serves 4-6

Ingredients

  • 1 lb lean ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup almond flour
  • ¼ cup tomato paste
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt, ½ teaspoon pepper
  • 6 large bell peppers (any color)

Instructions

  1. Preheat oven to 350°F.
  2. Brown turkey, onion and garlic in a large nonstick skillet over medium-high heat 5 minutes or until turkey is done.
  3. Transfer to a bowl; mix in almond flour, tomato paste, seasoning, salt and pepper.
  4. Cut tops off peppers; discard seeds and membranes.
  5. Stuff turkey mixture into peppers, and place in a baking dish.
  6. Bake 30 minutes or until peppers are tender.

Roasted Carrots and Red Onions

Serves 4-6

Ingredients

  • 2 lb carrots, peeled and cut into ½-inch pieces
  • 2 red onions, thinly sliced
  • 3 tablespoons coconut oil, melted
  • ½ teaspoon garlic salt
  • ½ teaspoon lemon pepper seasoning

Instructions

  1. Preheat oven to 350°F.
  2. Combine carrots, onion, oil, garlic salt and lemon pepper in a bowl; toss to coat.
  3. Place on a large rimmed baking sheet.
  4. Bake 35 minutes or until tender and golden brown, stirring occasionally.

Time

Clock
15mPrep
35mCook
50mTotal



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- April