Everyday Meals

Low Carb Turkey-Stuffed Peppers

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)
  • Directions

  • Step 1

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

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  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

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