When you think of stuffed peppers most people think of green whole peppers stuffed with an Italian inspired filling. I wanted to find an low carb healthier option which is how this recipe came to be. I love cauliflower rice and I find that incorporating it in recipes as a rice alternative is a great way to decrease calories. As always I try to avoid using salt as much as possible so I try to use spices and herbs to give the dish a nice full flavor.
Skinny Stuffed Peppers
Healthy, low calorie peppers stuffed with ground turkey and cauliflower rice with a Mexican kick to it.
Ingredients
- 1 tbsp olive oil
- 4 bell peppers, halved and deseeded *see notes
- 1 lb lean ground turkey 99% fat free
- 2 tbsp salt free garlic and herb seasoning I use Mrs. Dash
- 1/2 tsp cumin
- 1/8 cayenne pepper
- 1 cup chicken broth unsalted
- 1 can tomato sauce (8 oz)
- 1 can tomatoes and green chilies (10 oz) I use Rotel
- 1 bag frozen cauliflower rice
- 1/4 cup cheddar cheese shredded
Instructions
- Preheat oven to 400 degrees. Place bell peppers in a casserole dish (two may be needed).
- Heat the olive oil in a large saute pan. Add the ground turkey and spices. Using a spatula break up the meat and cook until it is brown with no pink showing.
- Stir in the chicken broth, diced tomatoes, and tomato sauce. Bring to a simmer for 4-6 minutes until mixture has thickened.
- Add frozen cauliflower rice and stir until rice has cooked.
- Evenly divide the mixture among the bell peppers.
- Cover with tin foil and bake for 20 minutes. Uncover and bake an additionally 15-20 minutes until desired tenderness.
- Remove from oven and evenly divide the cheese among the top of the peppers. Bake until cheese has melted (about 2 minutes or you could broil them but be careful to not burn them).
Notes
*So filling does not spill out it is important to keep the stems. Cut the peppers down the middle then carefully remove seeds.
This recipe freezes well.
Recipe inspired by Tastefully Electric http://www.tastefullyeclectic.com/turkey-stuffed-peppers/