Low Carb Stuffed Peppers with Cauliflower Rice
Make delicious, low carb stuffed peppers with cauliflower rice, lean ground turkey,and taco seasoning (189 calories or 3 WW points).
Prep Time10 mins
Cook Time40 mins
Servings: 8 pepper halves
- 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.
1 pepper half made with 99% lean ground turkey: 3 WW Freestyle points
1 pepper half made with 93% lean ground turkey: 4 WW Freestyle points