Sweet Potato Stuffed Peppers

  • Stuffed peppers are a great vessel for pretty much any ingredient you have in your refrigerator!
  • All you need is a protein, little bit of sauce, toss in some veggies and voila!
  • For this particular pepper, we’re keeping it simple with nutritious ingredients and adding in some complex carbs for training days.
  • This entire recipe is customizable to ALL dietary lifestyles, it’s ready in under 45 minutes and will last you all week!





Serving Size: 1/4
  • Protein - 14 g
  • Carbs - 23 g
  • Fat - 14 g


  • 2 tablespoons avocado oil
  • 1 tablespoon minced garlic
  • 1/2 pound ground meat of choice
  • 1/2 medium white onion, diced
  • 2 medium potatoes, peel and diced (~ 1.5 cups)
  • 1/2 cup low sodium pasta sauce
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1/4 teaspoon red pepper flakes - optional
  • 1/4 teaspoon salt
  • 1 cup spinach leaves, finely chopped - optional
  • 2 large organic bell peppers, halved and de-seeded
  • for serving - feta cheese, parsley

Cooking Utensils

  • 1 or 2 large non-stick skillets
  • 1 baking dish
  • wooden spoon



  1. Preheat oven to 350F.
  2. In a non-stick skillet, heat avocado oil over medium-high heat. Add garlic and saute until fragrant (2-3 minutes).
  3. Add the ground meat. With a wooden spoon, stir and break apart the meat for about 10 minutes until it t is no longer pink. Drain the excess liquid if necessary.
  4. Add the diced onions and cook for another 5-6 minutes (until onions are soft or semi-translucent).

    To save time: In a second non-stick skillet, heat avocado oil over medium-high heat.  Add the diced sweet potato cook until they are tender (8-10 minutes). Proceed to step 6 after adding the cooked sweet potatoes back into the ground meat skillet. If you don’t want to use another pan, then skip this step and go to next step.

  5. Add the sweet potato, cover the skillet and cook until they are tender (about 8 minutes).
  6. Add pasta sauce, chili powder, oregano, pepper flakes, salt and spinach (optional). Mix well and set aside.
  7. Arrange the peppers in a baking dish. The cavity side is facing up.
  8. Fill each bell pepper halve with the ground turkey-sweet potato mix – pack it in!
  9. Bake uncovered for about 15-20 minutes, or until the peppers are cooked to your liking.
  10. Remove from the oven and garnish with feta and parsley. For paleo and vegan version – omit Feta.



  • If you are cooking only for yourself, make this meal ahead and store in the freezer in BPA-free airtight containers.
  • For the remaining uncooked meat – sauté with avocado oil, spices of your choice, salt and pepper. Use for salad topper.
  • I used organic ground chicken (8% fat). You can swap for ground turkey, ground bison or sausage.
  • For vegans, swap ground meat for this soy-free beefy crumble option!
  • To pack in some more veggies, throw in a cup of cooked cauliflower rice! No one will ever know 😉

Additional Information

Approximately 265 calories per half stuffed bell pepper.

~1 palm protein, 1 fist carbs, 1 thumb fat

Calories may vary depending on brands of ingredients, substitutions and serving size.

Approved for Gluten Free, Grain Free & Paleo Lifestyles.


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