YOUR SOLIN GENERATED RECIPE
Ground Turkey and Mozzarella Cheese Stuffed Bell Peppers with Bone Broth
Bell peppers stuffed with savory ground turkey and cauliflower rice, simmered in rich bone broth and topped with melty mozzarella cheese.
INGREDIENTS
6 oz Ground Turkey (93% lean)
1.5 oz Part-Skim Mozzarella Cheese
1/2 cup Chicken Bone Broth
2 Red Bell Peppers
1 cup Cauliflower Rice
2 tbsp Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1/4 cup chopped Yellow Onion
1 clove minced Garlic
1/2 tsp Dried Oregano
PREPARATION
Preheat your oven to 375°F.
Slice the tops off the bell peppers and remove the seeds and membranes from the inside.
In a large skillet over medium heat, add the olive oil and sauté the onions and garlic until they become translucent and fragrant.
Add the ground turkey to the skillet and cook until browned, breaking it up with a spatula as it cooks.
Stir in the cauliflower rice and dried oregano, cooking for another 2-3 minutes until the cauliflower begins to soften.
Pour 1/4 cup of the chicken bone broth into the turkey mixture and stir well to ensure the filling is moist.
Pack the turkey and cauliflower mixture tightly into the hollowed-out bell peppers.
Place the stuffed peppers upright in a baking dish and pour the remaining 1/4 cup of bone broth into the bottom of the dish.
Top each pepper evenly with the shredded mozzarella cheese.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly and golden.
Serve each pepper with a dollop of nonfat Greek yogurt on top for added creaminess.