Easy and convenient, this recipe is packed with protein and micronutrients, fitting well paleo, keto and low carb diet styles.
- 2 organic red pepper
- 1 lb of ground turkey
- 1 onion
- 2 garlic cloves
- 1 tbsp of ground paprika
- 1/2 cup kalamata olives
- 1/2 tbsp Dijon mustard
- 2 cups of grated carrots
- Salt & Pepper to taste
- 2 tbsp Avocado or coconut oil
Pre-heat over at 420oF. Wash the peppers and cut each in half, removing the seeds and placing in a oven proof dish greased with coconut oil. With a brush, cover each pepper half with a bit of coconut oil inside and out. Take to the oven for about 20 minutes.
While the peppers are roasting, add the remaining avocado or coconut oil to a pan, and take it to the medium heat. Chop the onion and add to the pan, stir a bit until soften. Add all the remaining ingredients, mix well and cook for about 10 – 15 min until meat is fully cooked. Remove from heat.
Remove peppers from oven, and fill each one with the cooked meat. You may add Ginger & Avocado Dressing on the top, of some goat cheese to vary. It goes well with a side of saute kale or spinach, enjoy!