Bell peppers stuffed with ground turkey, zucchini, and cauliflower rice. This meal provides a great way to hide vegetables to where they are nearly unnoticeable.
Stuffed Peppers
SERVINGS 6
Ingredients
- 6 Medium bell pepper Red/Orange/Yellow
- 2 lbs Ground Turkey Lean 93/7
- 1 Large zucchini
- 1 Medium onion Diced
- 2 Tbsp Garlic
- 14.5 oz canned tomatoes
- 2 Cups cauliflower rice
- 2 Tbsp EVOO
- Salt
- black pepper
Instructions
- Cook the cauliflower rice using your preferred method (rice cooker, saucepan or microwave).Be sure you make enough to have 2 cups worth of cooked cauliflower rice.
- Heat a large pot of salted water to cook the peppers in. Make sure you have enough water to fully cover the peppers. Wash and cut the peppers in half lengthwise, through the stem. Cut out the seeds and stem. Boil the pepper halves in the water until soft, around 5-7 minutes.
- While the peppers are cooking, heat a skillet over medium high heat and add 1 Tbsp of olive oil. Cut the onion into a small dice. Add the onion and garlic to the skillet and sauté for 2 minutes then add the ground turkey Season with salt and pepper.
- Cut the zucchini into small ½ inch sized pieces. Add 1 Tbsp of olive oil to the pan and sauté the zucchini. .Add the can of tomatoes and 2 cups of cooked cauliflower rice to the pan and cook for 5 minutes over medium heat. Season the tomato mixture with salt and pepper to taste and add the beef back to the pan. Mix thoroughly.
- Stuff Peppers This recipe makes 6 servings. Place two pepper halves (1 pepper) in each of your containers and divide the meat mixture evenly between them.
Nutrition
Calories: 318kcalCarbohydrates: 22gProtein: 41gFat: 9gSaturated Fat: 2gCholesterol: 83mgSodium: 203mgPotassium: 1449mgFiber: 7gSugar: 13gVitamin A: 4121IUVitamin C: 218mgCalcium: 79mgIron: 3mg
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