Turkey and Vegetable Stuffed Peppers

Classic stuffed peppers made leaner with turkey, cauliflower rice, and extra vegetables.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb 93% lean ground turkey
• 1.5 cups cauliflower rice (or brown rice)
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tsp cumin
• 1 cup shredded part-skim mozzarella
• Salt and pepper
• Fresh parsley

Directions

Preheat oven to 375°F.

1. Brown turkey with onion in a skillet. Add garlic, cumin, and Italian seasoning.
2. Stir in cauliflower rice and drained tomatoes. Season with salt and pepper.
3. Place peppers cut-side up in a baking dish. Fill each with turkey mixture.
4. Top with mozzarella. Add 1/4 inch water to baking dish.
5. Cover with foil and bake 30 minutes. Uncover and bake 10 more minutes.
6. Garnish with parsley.

Notes

Using cauliflower rice instead of white rice saves about 30g carbs per serving. Different colored peppers have different antioxidant profiles.