Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


21 Day Sugar Detox and Basic Paleo Stuffed Peppers

In about mid-July Sam over at Canada Girl Eats Paleo mentioned doing the 21-Day Sugar Detox starting in August. Well, I decided to join. And It’s August. I got on board a day late… aka everyone started yesterday and I started today. I’m slow like that sometimes. Anyway, I decided to post my basic stuffed peppers recipe as a “YAY 21 DAY SUGAR DETOX!” present for you all ;). 

This is the recipe my mom and aunt cooked up for me and put in my freezer to help me survive the first month of IV. I know there are about a billion stuffed pepper recipes out there but this recipe is very basic and a good base to add your own flare to.

Now, if you think my food photography is bad, check out why you never let other people (coughMOMcough) take pics of your food for you:



Unfortunately, this is the only picture I have of all the done peppers since I was enjoying a nap during the cooking and placing in the freezer process.

Many stuffed pepper recipes call for rice or quinoa for the filling but we’re going to use cauliflower rice. Bomb, right? Yeah.


4 bell peppers (red and orange)

1 lbs. ground turkey

1 small head of cauliflower

2-3 carrots

1 onion

Olive oil

Salt and Pepper to taste

3-5 heads of garlic


Preheat oven to 350.

Cut the tops off your bell peppers and scoop the ribs and seeds out. Set aside.

Chop up your carrots and onion into small pieces.

Begin cooking your ground turkey over medium-medium high heat until browned.

While meat is cooking, saute the carrots and onions until soft. Put the carrots and onion in a big bowl.

Chop up your cauliflower and place it in a food processor. Pulse until broken down and looks like rice.

Peel and chop the garlic. Lightly coat a frying pan with olive oil and saute the garlic and cauliflower together for about 5-7 minutes.

Mix everything into one big bowl and season with salt and pepper.

Stuff mixtures into the peppers and place them in a baking dish. Fill baking dish with 1/2-1 inch of water. Bake for about 45 minutes until peppers are soft when poked with a fork.

Easy peasy and super basic. Eat up!

**NOTE: Many recipes use tomatoes or tomato sauce, which I’m not eating at the moment. These would certainly taste great with some sautéed tomatoes mixed in or some tomato sauce if you want to go the easy route.



It kind of looks like a pumpkin… 🙂


opened up and delicious!