Turkey-Stuffed Bell Peppers with Zucchini

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy ground turkey and zucchini baked inside colorful bell peppers for a vibrant, nutrient-dense paleo meal that's both elegant and simple. This Mediterranean-inspired paleo recipe, ready in about 55 minutes, pairs Bell peppers, Ground turkey, Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a skillet over medium heat, heat 1 tbsp olive oil. Add 1/2 cup finely chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until soft. Add 1 lb ground turkey, breaking it apart, and cook until browned (about 5 minutes).
  2. Step 2: Remove turkey mixture from heat. Stir in 1 medium diced zucchini, 1 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well and spoon into 4 halved bell peppers (seeds removed).
  3. Step 3: Place peppers upright in a baking dish. Drizzle remaining 1 tbsp olive oil over the top. Bake for 25-30 minutes until peppers are tender and filling is cooked through, with the edges slightly caramelized.

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