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Low Carb Turkey-Stuffed Peppers

Course lunch
Keyword low carb turkey stuffed
Cook Time 55 minutes
Servings 4

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.