Low Carb Turkey-Stuffed Peppers

Low Carb Turkey-Stuffed Peppers Put a healthier family classic on the dinner table by substituting ground turkey for ground beef, and using frozen riced cauliflower instead of high-carb white rice.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 55 mins

    TOTAL : 1 hr 10 mins

    SERVING : 4

    YIELD : 4 stuffed pepper halves

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.

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  • Heat olive oil in a large skillet over medium heat. Stir in ground turkey, onion, jalapeno, and garlic. Cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add frozen riced cauliflower, tomatoes, tomato sauce, water, chili paste, salt, and pepper; stir until well incorporated. Reduce heat and simmer for 5 minutes.

  • Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half, and fill with turkey mixture. Spoon remaining turkey mixture into the dish around the peppers.

  • Cover dish with aluminum foil, and bake in the preheated oven for 30 minutes. Remove foil and sprinkle each pepper with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese has melted, about 10 minutes more.

  • To serve, spoon a little turkey mixture onto a plate, and place a bell pepper half on top of it. Top each serving with 1 teaspoon sour cream and 2 jalapeno slices.

Per Serving: 463 calories; protein 36.4g; carbohydrates 21.6g; fat 27.2g; cholesterol 130.1mg; sodium 1313.5mg.