25+ Nourishing Sunday Paleo Ground Turkey Recipes for Your Meals

Sundays are made for relaxation, good company, and of course, hearty meals that satisfy without leaving you feeling sluggish.

Whether you’re looking to fuel an active day, enjoy a cozy family dinner, or treat yourself to a nutritious, easy-to-make dish, ground turkey is the perfect ingredient to keep your meals both flavorful and health-conscious.

When combined with the principles of the Paleo diet, which emphasizes whole, unprocessed foods, the result is a menu that supports well-being and culinary enjoyment.

Ground turkey is lean, versatile, and pairs wonderfully with a wide range of vegetables and seasonings.

In this article, we’ve curated over 25 Paleo-friendly Sunday recipes using ground turkey, so you can enjoy a nutritious, delicious, and satisfying meal every week.

From hearty casseroles and stuffed bell peppers to savory meatballs and stir-fries, these recipes will prove that eating healthy on a Sunday doesn’t have to be complicated or time-consuming.

25+ Nourishing Sunday Paleo Ground Turkey Recipes for Your Meals

Paleo recipes using ground turkey are a game-changer for your Sunday meals, combining convenience, flavor, and nourishment into one tidy package.

Whether you’re preparing a meal for your family or just cooking for yourself, these recipes are adaptable, easy to execute, and full of healthy ingredients that make it possible to enjoy every bite guilt-free.

With the right combination of seasonings, vegetables, and proteins, your Sunday dinners can become something to look forward to every week.

Explore these 25+ Sunday Paleo ground turkey recipes and find your new favorite go-to dish that will make every Sunday special.

From comfort food classics to fresh, new ideas, there’s something for everyone to try.

Paleo Turkey Sweet Potato Skillet

This hearty dish is a one-pan wonder that pairs ground turkey with sweet potatoes, bell peppers, and a mix of savory spices. Perfect for a Sunday meal that is nourishing and easy to make, it delivers a balanced combination of protein, complex carbohydrates, and vibrant veggies.

Ingredients:

• 1 lb ground turkey
• 1 large sweet potato, peeled and diced into small cubes
• 1 bell pepper, diced (any color)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp olive oil or avocado oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat a large skillet over medium-high heat and add 1 tbsp of oil. Add the ground turkey and cook, breaking it up with a spatula, until it is browned and fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the remaining oil. Toss in the diced sweet potatoes and cook for about 5-7 minutes, stirring occasionally until they begin to soften.
3. Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook for an additional 3-4 minutes, or until the vegetables are tender.
4. Return the turkey to the skillet and stir in the smoked paprika, cumin, oregano, salt, and black pepper. Cook for 2-3 minutes to allow the flavors to meld together.
5. Serve warm, garnished with fresh cilantro if desired.

This Paleo Turkey Sweet Potato Skillet is perfect for a wholesome Sunday brunch or dinner, offering a delicious and satisfying blend of sweet, savory, and slightly smoky flavors that the whole family will love. The natural sweetness of the sweet potatoes complements the turkey beautifully, making this dish a simple yet impressive meal.

Paleo Turkey and Zucchini Meatballs

These tender, flavorful meatballs are made with ground turkey and packed with shredded zucchini for extra moisture and nutrients. Served with a side of cauliflower rice or a crisp green salad, this dish is a great choice for a Sunday lunch or dinner that aligns with a Paleo lifestyle.

Ingredients:

• 1 lb ground turkey
• 1 medium zucchini, shredded and excess water squeezed out
• 1/4 cup almond flour
• 1 egg, beaten
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 2 tbsp olive oil for frying

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, shredded zucchini, almond flour, beaten egg, parsley, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and slightly golden on the outside.
5. Heat olive oil in a skillet over medium heat and pan-fry the meatballs for 2-3 minutes per side for added color and a crispy texture, if desired.
6. Serve with a side of steamed cauliflower rice or a fresh salad.

These Paleo Turkey and Zucchini Meatballs are an excellent addition to any Sunday meal plan. With their light texture and mild flavors, they are perfect for pairing with various sides or sauces. Enjoy a guilt-free, protein-packed dish that’s flavorful and satisfying.

Paleo Turkey Lettuce Wraps

These lettuce wraps offer a refreshing and low-carb alternative for a Sunday lunch or dinner. With ground turkey seasoned with ginger, garlic, and a splash of coconut aminos, each wrap is crisp and full of flavor, perfect for those seeking a lighter, Paleo-friendly option.

Ingredients:

• 1 lb ground turkey
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup coconut aminos (or tamari for gluten-free)
• 1/2 tbsp sesame oil
• 1/2 tsp chili flakes (optional)
• 1/2 cup shredded carrots
• 1/2 cup chopped green onions
• 1 head of butter lettuce or iceberg lettuce, leaves separated
• Sesame seeds for garnish (optional)

Instructions:

1. In a large skillet, heat the coconut oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Add the ground turkey to the skillet and cook, breaking it up with a spatula, until browned and fully cooked.
3. Stir in the coconut aminos, sesame oil, and chili flakes if using. Cook for an additional 2-3 minutes until the mixture is heated through.
4. Add the shredded carrots and chopped green onions, stirring well to combine.
5. To serve, spoon the turkey mixture into individual lettuce leaves and sprinkle with sesame seeds, if desired.

These Paleo Turkey Lettuce Wraps are ideal for a light, satisfying meal that doesn’t skimp on flavor. They offer a balanced mix of savory and slightly sweet notes, enhanced by the crunchy texture of fresh lettuce. Perfect for a Sunday that calls for something simple, refreshing, and full of nutrients.

Paleo Turkey and Broccoli Stir-Fry

This quick and easy stir-fry is a wonderful way to enjoy a healthy, protein-rich meal on a Sunday. The combination of ground turkey, crisp broccoli florets, and a flavorful ginger-garlic sauce makes this dish vibrant and satisfying.

Ingredients:

• 1 lb ground turkey
• 2 cups broccoli florets
• 1 red bell pepper, sliced thinly
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos (or tamari for gluten-free)
• 1 tbsp sesame oil
• Salt and black pepper to taste
• Optional: sesame seeds and sliced green onions for garnish

Instructions:

1. Heat a large skillet or wok over medium-high heat. Add the sesame oil and let it warm up before adding the garlic and ginger. Sauté for about 1 minute or until fragrant.
2. Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and fully cooked, about 5-7 minutes.
3. Add the onion, red bell pepper, and broccoli florets to the skillet. Stir-fry for about 3-4 minutes or until the vegetables are tender-crisp.
4. Stir in the coconut aminos, salt, and black pepper. Continue to cook for 2 more minutes, allowing the flavors to meld.
5. Serve hot, garnished with sesame seeds and sliced green onions if desired.

This Paleo Turkey and Broccoli Stir-Fry is a perfect combination of lean protein and fresh vegetables, offering a satisfying crunch and a boost of nutrition. It’s a flavorful and quick solution for a Sunday meal that fits seamlessly into a balanced diet.

Paleo Turkey Stuffed Peppers

These stuffed peppers are a delightful twist on a classic dish. Filled with seasoned ground turkey, vegetables, and a touch of Italian herbs, they are a nutritious and hearty meal that is both visually appealing and delicious.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup chopped spinach
• 1 small zucchini, diced
• 1/2 cup chopped tomatoes (fresh or canned)
• 1/4 cup onion, finely chopped
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 tbsp olive oil
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, cut side up.
2. Heat olive oil in a skillet over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the ground turkey and cook, breaking it up with a spatula, until browned.
3. Stir in the zucchini, chopped tomatoes, spinach, oregano, garlic powder, salt, and black pepper. Cook for an additional 3-4 minutes until the vegetables are tender and the flavors combine.
4. Carefully spoon the turkey mixture into each bell pepper, pressing it down gently to fit as much as possible.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
6. Serve warm, garnished with fresh basil leaves if desired.

These Paleo Turkey Stuffed Peppers are a perfect Sunday dinner option. The combination of juicy, flavorful turkey and the sweet, tender bell peppers makes for a hearty and wholesome dish. This meal is satisfying and perfect for those looking to enjoy a nourishing and fulfilling dish without compromising on taste.

Paleo Turkey Cabbage Rolls

These cabbage rolls are a comforting and hearty meal that is easy to make and full of flavor. Ground turkey is seasoned with herbs and wrapped in soft cabbage leaves, providing a delicious and nutritious option for a Sunday feast.

Ingredients:

• 1 lb ground turkey
• 8 large cabbage leaves, blanched to soften
• 1/2 cup cooked cauliflower rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp coconut oil
• 1 cup tomato sauce (make sure it’s no-sugar-added for Paleo)
• 1/2 tsp smoked paprika

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
2. In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the ground turkey to the skillet and cook, breaking it up as it browns. Stir in the cooked cauliflower rice, parsley, thyme, salt, and black pepper. Cook for another 2-3 minutes and remove from heat.
4. Place a spoonful of the turkey mixture at the center of each cabbage leaf. Carefully roll up the leaf, tucking in the sides to create a secure bundle. Place the rolls seam-side down in the prepared baking dish.
5. Mix the tomato sauce and smoked paprika in a bowl. Pour over the cabbage rolls, ensuring they are well coated.
6. Cover the baking dish with foil and bake for 30-35 minutes, or until the cabbage is tender and the flavors are well combined.
7. Serve warm, garnished with extra parsley if desired.

These Paleo Turkey Cabbage Rolls are ideal for a Sunday meal that’s both filling and nutrient-dense. The tender cabbage leaves, rich tomato sauce, and seasoned turkey filling offer a cozy and flavorful combination. It’s a dish that brings comfort and a touch of elegance to your Sunday table.

Paleo Turkey Chili

This turkey chili is perfect for a cozy Sunday meal. It’s packed with lean turkey, hearty vegetables, and a blend of warm spices, making it an ideal comfort food that is also Paleo-friendly. Perfect for serving with a side of avocado or a sprinkle of fresh cilantro.

Ingredients:

• 1 lb ground turkey
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 can (14 oz) kidney beans, drained and rinsed (optional for Paleo-friendly, omit for strict Paleo)
• 1 large bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground oregano
• Salt and black pepper to taste
• 2 tbsp olive oil or avocado oil
• 2 cups chicken or vegetable broth (check for no added sugar)
• Optional toppings: sliced avocado, chopped green onions, cilantro

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 2-3 minutes until translucent. Stir in the garlic and cook for an additional minute.
2. Add the ground turkey to the pot and cook, breaking it up with a spoon, until browned.
3. Stir in the bell pepper, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 2-3 minutes to toast the spices.
4. Add the diced tomatoes and chicken broth, bringing the mixture to a simmer. Cook for 25-30 minutes, stirring occasionally, until the flavors are melded and the chili thickens.
5. Serve hot, garnished with avocado, green onions, or cilantro if desired.

This Paleo Turkey Chili is perfect for a filling and warming Sunday meal. It’s packed with protein and fiber from the vegetables and spices, and it’s versatile enough to be customized with your favorite toppings. The rich, robust flavor makes it a dish that will leave everyone satisfied.

Paleo Turkey and Spinach Stuffed Mushrooms

These stuffed mushrooms are a delicious and light meal that pairs perfectly with a side salad for a simple Sunday dinner. The filling is a savory mix of ground turkey, spinach, and spices, all packed into large mushroom caps and baked to perfection.

Ingredients:

• 1 lb ground turkey
• 12 large mushroom caps (such as portobello or white button)
• 1 cup fresh spinach, chopped
• 1/2 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 cup onion, finely chopped
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the stems from the mushroom caps and gently scoop out the centers to create space for the filling. Set aside.
3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 2-3 minutes. Add the ground turkey and cook until browned, breaking it up with a spoon.
4. Stir in the chopped spinach, garlic powder, thyme, salt, and black pepper. Cook for an additional 2-3 minutes until the spinach wilts and the flavors combine.
5. Spoon the turkey and spinach mixture into each mushroom cap and place them on the prepared baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is cooked through.
7. Serve warm, garnished with fresh parsley if desired.

These Paleo Turkey and Spinach Stuffed Mushrooms are a perfect combination of protein, fiber, and flavor. They’re satisfying without being overly heavy, making them a wonderful choice for a Sunday evening meal.

Paleo Turkey and Avocado Salad

This refreshing salad is a great way to incorporate lean protein and healthy fats into your Sunday meal. The combination of seasoned ground turkey with ripe avocado, mixed greens, and a light lemon vinaigrette makes it both nutritious and delicious.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 4 cups mixed greens (lettuce, spinach, arugula, etc.)
• 1 ripe avocado, diced
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped
• Lemon wedges for serving

Instructions:

1. In a skillet over medium-high heat, add the olive oil. Stir in the ground turkey, cumin, garlic powder, salt, and black pepper. Cook for 5-7 minutes, breaking up the meat with a spoon until browned and fully cooked. Remove from heat and let cool slightly.
2. In a large bowl, combine the mixed greens, diced avocado, cucumber, red onion, and cherry tomatoes.
3. Add the cooked turkey on top of the salad and gently toss to combine.
4. Garnish with chopped cilantro and serve with lemon wedges for squeezing.

This Paleo Turkey and Avocado Salad is light yet hearty, making it perfect for a Sunday lunch or dinner. The combination of creamy avocado, protein-rich turkey, and crisp vegetables creates a satisfying and nutrient-dense meal that’s full of flavor and freshness.

Paleo Turkey Meatballs with Zucchini Noodles

These turkey meatballs are tender and full of flavor, served over spiralized zucchini noodles for a satisfying and healthy Paleo meal. Perfect for a light Sunday dinner, they’re packed with protein, vegetables, and the right balance of herbs and spices.

Ingredients:

• 1 lb ground turkey
• 1 egg, beaten
• 1/2 cup almond flour
• 1/4 cup fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp olive oil or avocado oil
• 3 large zucchinis, spiralized into noodles
• 1 cup sugar-free marinara sauce (check for no added sugar)
• 1/2 tsp red pepper flakes (optional)
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the ground turkey, beaten egg, almond flour, parsley, garlic powder, onion powder, oregano, salt, and black pepper. Mix until just combined.
3. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the meatballs are cooked through and golden brown.
5. While the meatballs are baking, heat olive oil in a large skillet over medium-high heat. Add the spiralized zucchini noodles and sauté for 3-4 minutes until tender-crisp. Season with salt and black pepper to taste.
6. Warm the marinara sauce in a small saucepan and stir in red pepper flakes if using.
7. Serve the meatballs over a bed of zucchini noodles, drizzled with marinara sauce and garnished with fresh basil.

These Paleo Turkey Meatballs with Zucchini Noodles make for a well-rounded, low-carb Sunday meal that’s rich in flavor and texture. They’re perfect for anyone looking for a healthy and fulfilling dish without compromising on taste.

Paleo Turkey and Sweet Potato Skillet

This one-pan skillet meal is easy to make and filled with the perfect balance of lean protein, healthy carbohydrates, and vegetables. With its savory spices and natural sweetness from the sweet potatoes, this dish is ideal for a cozy Sunday dinner.

Ingredients:

• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for an additional minute.
2. Add the ground turkey to the skillet and cook, breaking it up with a spoon until browned.
3. Add the diced sweet potatoes, red bell pepper, smoked paprika, cumin, chili powder, salt, and black pepper. Stir well to coat the vegetables and meat with the seasonings.
4. Cover the skillet and let it cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender.
5. Serve warm, garnished with fresh cilantro if desired.

This Paleo Turkey and Sweet Potato Skillet is a hearty and satisfying dish that offers a nice blend of savory and slightly sweet flavors. It’s perfect for a Sunday meal that’s both comforting and nourishing, with minimal cleanup thanks to its one-pan preparation.

Paleo Turkey Lettuce Wraps

These turkey lettuce wraps are full of flavor and texture, making them a perfect Sunday lunch or dinner option. They’re light, refreshing, and easy to prepare, with a blend of savory, tangy, and slightly sweet notes.

Ingredients:

• 1 lb ground turkey
• 2 tbsp olive oil
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup water chestnuts, chopped
• 2 tbsp coconut aminos (or tamari for gluten-free)
• 1 tbsp rice vinegar (or apple cider vinegar for Paleo)
• 1/2 tsp sesame oil
• 1/2 tsp ground ginger
• Salt and black pepper to taste
• 12 large lettuce leaves (such as iceberg or butter lettuce)
• Optional toppings: sliced green onions, chopped cilantro, shredded carrots

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 2-3 minutes until translucent. Stir in the garlic and cook for another minute.
2. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
3. Stir in the chopped water chestnuts, coconut aminos, rice vinegar, sesame oil, ginger, salt, and black pepper. Cook for 2-3 more minutes, allowing the flavors to meld together.
4. Spoon the turkey mixture into the center of each lettuce leaf. Garnish with green onions, cilantro, and shredded carrots if desired.
5. Serve immediately for a fresh and flavorful meal.

Paleo Turkey Lettuce Wraps are an excellent choice for a Sunday meal that’s both light and satisfying. The turkey filling, with its combination of savory and tangy flavors, pairs perfectly with the crisp texture of the lettuce, making each bite refreshing and flavorful.

Paleo Turkey and Cauliflower Fried Rice

This Paleo-friendly take on the classic fried rice uses ground turkey and cauliflower rice to create a hearty, low-carb meal. Full of vegetables, protein, and umami flavors, this dish is perfect for a quick Sunday dinner.

Ingredients:

• 1 lb ground turkey
• 2 cups cauliflower rice
• 2 large eggs, beaten
• 1 cup frozen peas and carrots
• 1/2 cup green onions, chopped
• 2 cloves garlic, minced
• 2 tbsp coconut aminos (or tamari for gluten-free)
• 1/2 tsp ground ginger
• 2 tbsp avocado oil or olive oil
• Salt and black pepper to taste

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.
2. Add the ground turkey to the skillet and cook until browned and fully cooked, breaking it up with a spoon as it cooks. Season with salt and black pepper.
3. Push the turkey to the side of the skillet and add the beaten eggs. Scramble them gently and cook until just set, then mix with the turkey.
4. Add the cauliflower rice, peas, and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender.
5. Stir in the chopped green onions, coconut aminos, and ground ginger. Cook for an additional minute and adjust the seasoning as needed.
6. Serve hot, garnished with additional green onions if desired.

This Paleo Turkey and Cauliflower Fried Rice is a delicious way to enjoy a comforting, Asian-inspired dish without grains or refined ingredients. The combination of protein-rich turkey, veggies, and the subtle flavors of coconut aminos makes it perfect for a nourishing Sunday dinner.

Paleo Turkey Stuffed Bell Peppers

These stuffed bell peppers are a beautiful and colorful Sunday dinner option. Packed with ground turkey, vegetables, and a blend of spices, they offer a satisfying, nutrient-dense meal that is perfect for the whole family.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1/2 cup diced tomatoes (no added sugar)
• 1/2 cup onion, chopped
• 1 cup spinach, chopped
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the ground turkey and cook until browned, breaking it up as it cooks.
3. Stir in the diced tomatoes, chopped spinach, smoked paprika, garlic powder, oregano, salt, and black pepper. Cook for another 2-3 minutes until the spinach is wilted.
4. Spoon the turkey mixture into each bell pepper, pressing down slightly to fill them completely.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. Serve warm, garnished with fresh parsley if desired.

These Paleo Turkey Stuffed Bell Peppers are a flavorful and hearty option that’s packed with lean protein and vegetables. The sweet bell peppers complement the savory turkey filling, creating a well-balanced and satisfying dish.

Paleo Turkey and Broccoli Casserole

This Paleo Turkey and Broccoli Casserole is a comforting, one-pan meal that’s perfect for a Sunday gathering or a cozy night in. With a rich, creamy texture from the coconut milk and a savory blend of turkey and vegetables, this dish will satisfy everyone at the table.

Ingredients:

• 1 lb ground turkey
• 3 cups broccoli florets
• 1 cup coconut milk (full-fat, unsweetened)
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp thyme
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 tbsp olive oil or avocado oil
• 1/4 cup almond flour (optional for a thicker texture)

Instructions:

1. Preheat the oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
2. Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute.
3. Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with salt, black pepper, thyme, and paprika.
4. Add the broccoli florets to the skillet and stir in the coconut milk. Cook for 3-4 minutes until the broccoli is tender-crisp.
5. If you prefer a thicker casserole, stir in the almond flour.
6. Pour the turkey and broccoli mixture into the prepared baking dish and spread evenly.
7. Bake for 20-25 minutes, or until the top is golden and bubbly.
8. Serve warm for a comforting, hearty meal.

This Paleo Turkey and Broccoli Casserole is perfect for a nutritious Sunday dinner that’s both easy to make and delicious. It’s a complete, balanced meal with protein, healthy fats, and vegetables, making it an ideal choice for a satisfying and wholesome meal.

Note: More recipes​ are coming soon!