Stuffed Peppers are a favorite of mine. Currently, we’re focusing on cutting carbs wherever possible. In most recipes you’ll find rice as a filler along with beef for the peppers. In an effort to cut the carbs, I substituted cauliflower bits for the rice and instead of red meat used 93% lean ground turkey. My husband is not a fan of cauliflower, but he had no idea that I used it in this recipe. So, I consider that a win! I happen to prefer the cauliflower because I love the texture and find it absorbs the flavors beautifully. These stuffed peppers are easy enough to prepare on a weeknight and fancy enough to prepare for guests. Bon appetit!
Turkey Stuffed Peppers
- 1 1b 93% Lean Ground Turkey
- Olive Oil Spray
- 6 Red Bell Peppers
- 2 Cups Cauliflower Bits (pre-purchased or made with your food processor)
- 1/2 Onion, diced
- 2 Cloves Garlic, minced
- 1 1/2 tbsp Chili Powder
- 1/2 tbsp Cumin
- 1/2 tbsp Paprika
- 3/4 tsp Kosher Salt
- 1/4 tsp Freshly Ground Pepper
- 1 tbsp Tomato Paste
- 10 oz. can Diced Tomatoes with Green Chilies
- 8 oz. Tomato Sauce
- 1/2 c. Chicken Broth
- 6 tbsp Grated Monterrey Jack or Mozzarella Cheese
- 7 oz. Greek Yogurt
- Juice of 1 Lime
- 1 Tablespoon Cilantro, minced plus additional for garnish
- Step 1 Preheat the oven to 400 degrees F.
- Step 2 Spray a large non-stick skillet with olive oil spray on stovetop over medium high heat. Season ground turkey with 1/2 tsp of the kosher salt and 1/4 tsp of the pepper. Add to the skillet and cook until brown, crumbling and stirring as it cooks (about 5-7 minutes).
- Step 3 Once the turkey is brown and cooked through, remove it from the skillet to a plate. Reduce the heat to medium low, spray the skillet again with olive oil spray and add the onion, garlic and cauliflower bits. Stir consistently and cook until the vegetables are slightly brown and tender (about 10 minutes).
- Step 4 While the vegetables are sautéing, cut the tops off of the red bell peppers and scoop out any seeds. Prepare a 9×13 casserole dish by pouring the chicken stock in the bottom of the dish.
- Step 5 Add the turkey back to the skillet along with the chili powder, cumin, paprika, salt, pepper and tomato paste. Stir until combined. Then, add the diced tomatoes and green chilies and tomato sauce. Stir to combine. Reduce heat to low and simmer for 5-7 minutes until thickened.
- Step 6 Fill each of the red bell peppers with the meat and vegetable mixture leaving a small amount of room at the top. Then, add one tablespoon of cheese to the top of each pepper.
- Step 7 Cover the peppers with foil and cook for approximately 45 minutes until the peppers are tender.
- Step 8 When the peppers are almost ready, mix the Greek yogurt, lime juice and cilantro. Top each pepper with a dollop of prepared yogurt and additional cilantro as desired and enjoy!