Stuffed peppers are a classic dish—what’s not to love about a complete meal encased in a tender bell pepper? To give this family favorite a modern twist and make it low carb and low calorie, I use lean ground turkey seasoned with a packet of low-sodium taco seasoning.
Instead of rice, I use cauliflower rice for a lighter alternative. For convenience, you can microwave a bag of frozen cauliflower rice. Top your low-carb stuffed peppers with shredded cheddar cheese, fresh cilantro, a squeeze of lime, and a dollop of sour cream. To make the peppers tender and reduce baking time, blanch them in boiling water for 3 minutes until they’re slightly tender but still crisp before stuffing. Scroll down for detailed instructions.
INGREDIENTS
- 4 medium bell peppers any color, cut in half lengthwise, ribs and seeds removed2 teaspoons extra-virgin olive oil
- ½ small onion, finely chopped
- (about ⅓ cup)2 garlic cloves, minced (optional)
- 1 pound lean ground turkey breast
- 1 packet low-sodium taco seasoning1
- 8-ounce can tomato sauce
- 2 cups cooked cauliflower rice
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- Optional: sour cream, fresh cilantro, salsa, guacamole
INSTRUCTIONS
- Prepare the Peppers: Bring a large pot of water to a boil. Carefully add 4 of the pepper halves and cook for 3-5 minutes until they’re tender but still hold their shape. Use tongs to transfer the peppers to a plate and repeat with the remaining 4 pepper halves. Set aside.
- Preheat the Oven: Set your oven to 375°F and line a baking sheet with foil.
- Cook the Filling: In a large nonstick skillet, heat olive oil over medium-high heat. Add the onion and cook for about 2 minutes until it begins to soften. Stir in the garlic and cook for 30 seconds. Add the ground turkey, breaking it up with a wooden spoon, and cook until browned and no longer pink. Stir in the taco seasoning, tomato sauce, and 2 tablespoons of water. Mix in the cauliflower rice and cook until the mixture has thickened.
- Assemble the Peppers: Place the softened pepper halves cut-side-up on the prepared baking sheet. Spoon the turkey mixture into each pepper, packing it in as much as possible. Cover the baking sheet with foil and bake for 20 minutes. Remove the foil, sprinkle each pepper half with 2 tablespoons of cheese, and bake for an additional 5 minutes, or until the cheese is melted.
- Serve: Top with your favorite garnishes, such as fresh cilantro, sour cream, salsa, and guacamole.
