Make delicious, low carb stuffed peppers with cauliflower rice, lean ground turkey,and taco seasoning (189 calories or 3 WW points).
Stuffed peppers are a classic. They’re complete meals contained within a tender bell pepper—what’s not to love? To update the family favorite recipe and make it low carb and low calorie, I use lean ground turkey and season it with a packet of low sodium taco seasoning. I swap the rice for cauliflower rice (microwave a bag of frozen cauliflower rice for convenience) and top my now-low carb stuffed peppers with shredded cheddar cheese, fresh cilantro, lime, and sour cream.
To ensure the peppers are soft and cut down on baking time, I blanch them in boiling water for 3 minutes, until they’re tender but still somewhat crisp, before stuffing.
Low Carb Stuffed Peppers with Cauliflower Rice
- 4 medium bell peppers any color, cut in half lengthwise, ribs and seeds removed2 teaspoons extra-virgin olive oil½ small onion, finely chopped (about ⅓ cup)2 garlic cloves, minced (optional)1 pound lean ground turkey breast1 packet low-sodium taco seasoning1 8-ounce can tomato sauce2 cups cooked cauliflower rice 4 ounces sharp cheddar cheese, shredded (1 cup)Optional: sour cream, fresh cilantro, salsa, guacamole
- Prep the peppers: Bring a large pot of water to a boil. Carefully drop 4 of the pepper halves into the water and cook for 3-5 minutes (the peppers should be tender but still retain their shape). Use tongs to remove the peppers to a plate and repeat with the remaining 4 pepper halves. Set aside.
- Preheat the oven to 375 degrees F. Line a baking sheet with foil.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook until just beginning to soften, about 2 minutes. Add the garlic and stir for 30 seconds. Add the ground turkey to the pan and cook, breaking it up with a wooden spoon, until no longer pink. Stir in the taco seasoning, tomato sauce, and 2 tablespoons of water. Stir in the cauliflower rice. Cook until the mixture has thickened.
- Lay the soft pepper halves cut-side-up and use a spoon to divide the turkey mixture among them, stuffing it inside as best you can. Cover the pan with foil and bake for 20 minutes. Uncover and top each pepper half with 2 tablespoons of cheese. Bake until the cheese melts, about 5 minutes.
- Serve with any toppings you like: fresh cilantro, sour cream, salsa, and guacamole.