Print

Ground Turkey Stuffed Bell Peppers with Cauliflower Rice

ground turkey stuffed bell peppers - featured image
Print Recipe

A quick and wholesome recipe featuring lean ground turkey and cauliflower rice stuffed into bell peppers, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 4 large bell peppers (any color, red or yellow preferred for sweetness)
  • 1 lb (450g) lean ground turkey
  • 2 cups (about 300g) riced cauliflower, fresh or frozen
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (240ml) canned diced tomatoes, no salt added
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • A handful fresh parsley or basil, chopped (optional, for garnish)
  • 1/2 cup (50g) shredded mozzarella or cheddar cheese (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
  2. Slice the tops off each bell pepper and remove seeds and membranes. Trim bottoms slightly if needed to stand upright.
  3. Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground turkey, breaking it up with a spoon. Cook 6-8 minutes until no longer pink. Season with salt, pepper, Italian seasoning, and smoked paprika.
  6. Stir in diced tomatoes and tomato paste. Simmer for 5 minutes to meld flavors and reduce excess liquid. Add water or broth if mixture is dry.
  7. In a separate pan or the same skillet if space allows, sauté cauliflower rice with a pinch of salt for 5 minutes until tender but slightly firm. Drain excess moisture.
  8. Combine cauliflower rice with turkey mixture and adjust seasoning as needed.
  9. Stuff each bell pepper evenly with the turkey and cauliflower rice filling.
  10. Place stuffed peppers upright in the prepared baking dish. Cover loosely with foil and bake for 30 minutes.
  11. If using cheese, remove foil, sprinkle cheese on top, and bake uncovered for an additional 5-7 minutes until melted and bubbly.
  12. Garnish with chopped parsley or basil before serving. Let cool for a few minutes.

Notes

Keep cauliflower rice slightly firm and drain excess moisture to avoid soggy peppers. Do not over-trim pepper bottoms to prevent collapsing. Cover peppers while baking to retain moisture, remove foil at end to crisp cheese or edges. Can substitute ground chicken or turkey sausage. For vegetarian option, use cooked lentils or tofu.

Nutrition

Keywords: ground turkey stuffed peppers, cauliflower rice, healthy dinner, low carb, gluten free, easy weeknight meal, stuffed bell peppers

Find it online: https://milacook.com/ground-turkey-stuffed-bell-peppers-with-cauliflower-rice-recipe-easy-and-wholesome/