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Healthified Meatloaf Stuffed Peppers

The peppers are stuffed with ground turkey, yellow squash and ground oats for a healthier version of a comfort food favorite.
Course Main Course
Cuisine American
Keyword heathy turkey stuffed peppers
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Author Deana Larkin Evans


  • 2 medium red or green bell peppers
  • 2 tbsp certified GF oats, chopped
  • 1/4 cup grated yellow squash
  • 2 tbsp coconut milk creamer
  • 1 1/2 tbsp coconut aminos
  • 1/2 lb lean ground turkey
  • 1 egg
  • 1 clove garlic, pressed
  • GF BBQ sauce


  1. Preheat the oven to 350 degrees F.
  2. Wash, rinse and dry the red bell peppers and squash.
  3. Cut the bell peppers in half and remove the seeds and veins. Place on a small baking dish skin side down. Sprinkle with salt and pepper and bake in the oven for about 10-12 minutes. Remove from the oven and let cool down while prepping the meatloaf mixture.
  4. Certified gluten free chopped oats are a wonderful healthy option to use as a filler in meatballs or meatloaf instead of breadcrumbs. To make ground oats, I usually add a cup of gluten free steel cut rolled oats to a miniprep (small blender) and chop until they are fine. Then store in the freezer and use when needed. We only need 2 tablespoons for this recipe.
  5. Grate a small yellow squash and squeeze any excess water out of the squash with a paper towel. Mix the squash, oats, coconut milk creamer and coconut aminos together in a medium bowl and let sit for about 5 minutes.
  6. Add the ground turkey, egg and garlic and stir until well combined.
  7. Divide the mixture into each of the bell pepper halves. Bake for 35 minutes. Remove from the oven and top with a few tablespoons of your favorite gluten free BBQ sauce. Then cook for another 5 minutes.
  8. Let rest for a few minutes before serving.

Recipe Notes

Adapted from Deliciously G-Free