Description
Delicious Southwestern stuffed peppers filled with ground turkey, vegetables, and cauliflower rice.
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.
- 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 completely cooked and starting to brown, about 10-12 minutes.
- While the turkey cooks, prepare the peppers: Slice off the stem end, discard, and trim any white parts. Carefully slice off the bottom end to make the pepper stand up straight. Put the peppers into the baking dish.
- Chop the pepper ends and bottom pieces to make at least 1 cup diced peppers.
- Finely chop the Poblano chile and the onion.
- Cut the cauliflower into small pieces and pulse in a food processor or use a big hand grater to make very small pieces, somewhat the size of cooked rice.
- When the turkey is browned, remove it to a plate, wipe out the pan, and heat another 2 tsp. of olive oil. Sauté the onion for about 2 minutes.
- Add the 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 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 for 30-40 minutes, until the cheese is lightly browned.
- Serve hot and enjoy.
Notes
- Use your favorite purchased Taco Seasoning Mix if desired.
- If using frozen cauliflower rice, thaw it before using and cook long enough to evaporate the liquid.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg