Turkey Sloppy Joe Stuffed Peppers

And just like that, the final day of Meal Prep Week has arrived! We hope we’ve left you with some great new tips, tricks and recipes up your sleeve for your next meal prep endeavor. Naturally, we had to go out with a bang… Say hello to our Turkey Sloppy Joe Stuffed Peppers!

Stuffed peppers often include rice or quinoa, but since we’re being Whole30-friendly this week without sacrificing volume, we snuck some riced cauliflower and sweet potato into this sloppy joe filling. YUM.

It’s somewhat of a miracle, but even without any added sugar, these stuffed peppers still manage to taste sweet, just like a traditional sloppy joe. Makes you wonder if sugar is even necessary in some things, huh?

Keep us posted on your meal prep progress! While Meal Prep Week is officially over, we can promise you that we’ll continue to develop meal prep-friendly recipes. After all, meal prep = life.

Turkey Sloppy Joe Stuffed Peppers


  • 1 lb 93% lean ground turkey
  • 4 medium bell peppers, halved and cores removed
  • 12 oz Green Giant Cauliflower & Sweet Potato Riced Frozen Veggies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 oz can tomato sauce
  • 1/4 cup unsweetened ketchup; we used Primal Kitchen Organic Unsweetened Ketchup to make this Whole30 approved, but any no-sugar or reduced-sugar ketchup works.
  • 1/4 cup coconut aminos
  • 2 tbsp tomato paste
  • 1 tsp yellow mustard
  • 1/2 tsp chili powder
  • 1 1/2 tsp salt, plus more to taste
  • pepper, to taste
  • chopped scallions, for garnish
  • 1/4 cup chicken bone broth (or reduced sodium chicken broth)


  1. Preheat oven to 400°F. Arrange peppers in a 9×13 baking dish, cut side up.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté until translucent, about 3 minutes.
  3. Add ground turkey, breaking it up as it cooks, until browned (about 5 minutes). Once browned, add chili powder, 1/2 tsp salt and pepper and stir until evenly coated.
  4. Add tomato sauce, ketchup, coconut aminos, tomato paste, mustard and additional 1 tsp salt to skillet, stirring to combine. Bring mixture to a boil, then reduce heat and simmer on low for 5 minutes.
  5. Add riced veggies to skillet, stirring frequently, until riced veggies are combined and cooked through. Adjust salt and pepper, to taste.
  6. Divide sloppy joe mixture evenly between bell peppers.
  7. Pour chicken broth in the bottom of your baking dish and cover baking dish with aluminum foil. Bake for 45 minutes.
  8. Optional: Remove foil, change oven to broil, and broil uncovered for 2-3 minutes, to get sloppy joe mixture slightly browned. If adding any cheese, add it at this step.

Yield: 4 servings
Serving size: 1 stuffed pepper

336 calories per serving • Fat: 8.3g • Carbohydrates: 34.9g • Protein: 26.7g

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