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.