Cauliflower Rice Stuffed Peppers

I had to feature this recipe from my gal over at Maggie Marlow- Foodie Fit Mom!  I made this for dinner last night and it was a perfect Go-To recipe for a few reasons.  First, it is a dinner recipe that has only 10 items on the ingredient list.  Am I the only one that starts reading an ingredient list and if it seems like too many items, you just can’t even deal with it?  Like, who has time for that?  Not this girl!  Second, this is packed with lean protein and veggies. All you need for dinner wrapped up in one pepper!  The peppers can act as a sort of portion control. Unless you like them so much, you go back for seconds, which I may or may not have done.  Okay, next time I will use them for portion control!   Finally, my kids devoured this!!!  Any time I can get in extra veggies without them complaining, it is considered a huge victory.  I cut theirs up and let them load the peppers onto tortilla chips.  They were huge fans!

Now I made mine with red peppers instead of green peppers only because I know my kids will eat the red ones.  Green ones, not so much.  I did not do the cheese option and I was almost sure the kids would have asked for some on top, but they didn’t even notice.   Beyond that, I followed Maggie’s recipe to a “T” and they turned out perfect. Filling, healthy and kid approved!  See Maggie’s original post here.

Cauliflower Rice Stuffed Peppers

Ingredients:

  • 4 or 5 medium bell peppers
  • 1-10 oz of frozen rice cauliflower
  • 1 lb. ground turkey breast meat
  • 1/2 an onion chopped
  • 1 14.5 oz can low sodium diced tomatoes
  • 2 Tbsp tomato paste
  • 1 packet low sodium taco seasoning (or homemade)
  • 2 garlic cloves minced
  • 1/8 cup cilantro chopped
  • 2 Tbls lime juice

Instructions:

1. Preheat oven at 350 degrees and fill a 6 or 8 quart pot with water and bring to a boil.

2.  Slice the top of the bell peppers off and remove seeds.  Once water is at a rapid boil, carefully place peppers in water and boil for 10 minutes.  Remove using tongs and place in an ice bath.  Set aside

3.  Brown meat in a 12″ skillet over medium heat.  Halfway through browning the meat, add 1/4 cup water and taco seasoning.  Continue to simmer until fully cooked.  Remove pan and set aside.

4.  Remove peppers from ice bath and allow to dry upside down on a paper towel.

5.  In the same skillet, add olive oil, onions and garlic.  Salute onions until translucent.  Add bag of riced cauliflower, can of tomatoes and tomato paste and stir to combine all ingredients.  Heat through about 3-4 minutes.

Stuffed Peppers 1

6.  Combine ground turkey, lime juice and cilantro with the cauliflower rice mixture.

7.  Stuff peppers with cauliflower/turkey mixture and bake at 350 degrees for 12-15 minutes or until heated through.

*you can top with cheese prior to putting in the oven or toss the stuffing mixture prior to stuffing the peppers

 

YUMMMMOOO!!!!

Stuffed Peppers labeled 2

Let me know if you try this recipe!!!!

 

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