Low Carb Turkey-Stuffed Peppers
Ingredients
- Ingredients
- nonfat cooking spray
- 1 tablespoon olive oil
- 1 pound ground turkey
- ½ cup diced onion
- 3 tablespoons diced fresh jalapeno pepper or to taste
- 2 cloves garlic chopped
- 2 cups frozen cauliflower rice such as Green Giant®
- 1 14.5 ounce can diced tomatoes, undrained
- 1 8 ounce can tomato sauce
- ½ cup water
- 2 teaspoons sambal oelek chili paste
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large bell peppers any color - cut in half lengthwise, cored, and seeded
- 4 1 inch cubes Colby-Jack cheese
- aluminum foil
- ⅓ cup shredded Colby-Jack cheese
- 4 teaspoons reduced-fat sour cream
- 8 slices pickled jalapeno peppers Optional
Instructions
- Directions
- 1.Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
- 2.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.
- 3.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.
- 4.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.
- 5.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.
