Name: Turkey and cauliflower stuffed peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground turkey; 5 oz cauliflower rice; 2 green bell peppers, halved lengthwise and seeded; 3 tbsp yellow onion, finely diced; 2 cloves garlic, minced; 1/4 cup tomato sauce; 2 tsp Italian seasoning; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp extra virgin olive oil; 2 tbsp water

Nutrition

Per serving

462 calories

Protein: 41g; 35% of calories
Carbs: 29g; 24% of calories
Fat: 22g; 41% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat oven to 375°F. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey and cook, breaking it up into small pieces with a spoon, until no longer pink, about 6 minutes. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. Done when turkey is no longer pink, 165°F.
Stir the cauliflower rice, half the tomato sauce, the Italian seasoning, half the salt, and the black pepper into the skillet. Cook for 2 minutes, stirring often, until the cauliflower rice is slightly softened.
Season the insides of the bell pepper halves with the remaining salt and place them in a 9x9-inch baking dish. Divide the turkey mixture evenly among the pepper halves. Spoon the remaining tomato sauce over the tops and pour the water into the bottom of the dish. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake until the peppers are tender, about 10 more minutes. Done when peppers are tender.

Nutrition

Ingredients

Instructions

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