These stuffed peppers are a healthy and delicious twist on the classic recipe. Instead of traditional rice, we use frozen cauliflower rice to make a low-carb, gluten-free version. The peppers are filled with a savory mixture of ground turkey, vegetables, and spices, and then baked to perfection. This recipe is an excellent option for a quick weeknight dinner or a nutritious meal prep idea. Give it a try and enjoy the flavorful and satisfying stuffed peppers with the added health benefits of cauliflower rice.
Ingredients
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen cauliflower rice
- 1 can diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, and garlic. Cook until the turkey is browned and cooked through, crumbling it with a spatula.
- Add frozen cauliflower rice, diced tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well to combine all the ingredients. Cook for another 3-4 minutes until the cauliflower rice is heated through.
- Spoon the turkey and cauliflower rice mixture into the bell peppers, filling them to the top. Sprinkle shredded mozzarella cheese on top of each pepper.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let the stuffed peppers cool for a few minutes. Garnish with fresh parsley before serving.
- Enjoy these delicious stuffed peppers with a side salad or your favorite vegetables.
