Description
Delicious stuffed bell peppers filled with ground turkey and cauliflower rice, topped with melted mozzarella cheese.
Ingredients
Scale
- 1 lb. ground turkey
- 4 tablespoons olive oil, divided
- 6 bell peppers, any color
- 1 small onion, chopped
- 1 large Poblano pepper, finely chopped
- 1 teaspoon Kalyn’s Taco Seasoning
- 1 teaspoon Vege-Sal
- 1/2 large head cauliflower
- 1 cup + 6 tablespoons grated low-fat mozzarella
Instructions
- Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. (The best size is a dish that will barely fit all the peppers when they’re standing up.)
- Heat 2 teaspoons olive oil in a non-stick frying pan, add the ground turkey breaking it apart with your fingers as you put it in the pan, and cook turkey over medium-high heat until the turkey is completely cooked and starting to brown, about 10-12 minutes.
- While the turkey cooks prepare the peppers. Slice off the stem end, discard the stem, and trim any white parts. Carefully slice off the bottom end, taking off just enough to make the pepper stand up straight. Put the peppers into baking dish. Chop the pepper ends and bottom pieces to make at least 1 cup diced peppers, saving the excess for another use if you have more than that.
- Finely chop the Poblano chile and chop the onion.
- Cut the cauliflower into small pieces and then pulse in a food processor to make very small pieces, somewhat the size of cooked rice.
- When the turkey is browned, remove to a plate, wipe out the pan, and heat the other 2 teaspoons of olive oil.
- Sauté the onion about 2 minutes. Add taco seasoning and Vege-Sal and cook about 1 minute more. Add the chopped bell peppers and Poblanos and sauté about 2 minutes. Then add the chopped cauliflower and cook about 4-5 minutes, or until it’s starting to get soft.
- Stir in the browned turkey and turn off the heat. When the mixture has cooled slightly, stir in the 1 cup of cheese.
- Use a spoon to stuff each pepper with the mixture, pressing it down tightly with the spoon.
- When all the peppers are filled, top each one with one tablespoon of grated mozzarella.
- Bake 30-40 minutes, depending on how cooked you prefer the whole peppers or until the cheese is lightly browned.
- Serve hot and enjoy.
Notes
- Use your favorite taco seasoning mix if not using Kalyn’s Taco Seasoning.
- Frozen cauliflower rice can be used. Thaw before use and ensure to evaporate excess liquid when cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg