These low-carb turkey-stuffed peppers swap ground turkey for ground beef and riced cauliflower for white rice in this variation on a dinner classic.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
463 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
Step 2
Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, fresh jalapeño, and garlic; cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add cauliflower, diced tomatoes, tomato sauce, water, chili paste, salt, and black pepper; stir until combined. Reduce heat; simmer for 5 minutes.
Step 3
Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half; fill with turkey mixture. Spoon remaining turkey mixture into the dish around peppers. Cover dish with aluminum foil.
Step 4
Bake in the preheated oven for 30 minutes. Remove foil; sprinkle peppers with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese is melted, about 10 minutes more.
Step 5
Spoon a little loose turkey mixture onto a plate; place 1 bell pepper half on top. Top each with 1 teaspoon sour cream and 2 pickled jalapeño slices.
Ingredients
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 pound ground turkey
2 cloves garlic, chopped
aluminum foil
1 (14.5 ounce) can diced tomatoes, undrained
nonfat cooking spray
3 tablespoons diced fresh jalapeno pepper, or to taste
2 cups frozen cauliflower rice (such as Green Giant®)
2 teaspoons sambal oelek chili paste
2 large bell peppers, any color - cut in half lengthwise, cored, and seeded
