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Stuffed bell peppers with ground turkey, cauliflower rice
This Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice recipe is a healthy, delicious, and easy-to-make meal that is perfect for anyone looking for a low-carb, high-protein option. The combination of ground turkey and cauliflower rice provides a filling and satisfying base, while the melted cheddar cheese adds a tasty and indulgent touch.
These stuffed bell peppers can be served as a main dish with a side salad or roasted vegetables. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
4 large bell peppers, halved and seeded
1 pound ground turkey
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cauliflower rice
1/4 cup chicken broth
1/2 cup shredded cheddar cheese
Preheat your oven to 375°F.
Place the bell pepper halves in a baking dish, cut side up.
In a large skillet over medium-high heat, add olive oil and brown the ground turkey until it's no longer pink, about 8-10 minutes.
Add onion, garlic, oregano, salt, and black pepper. Cook until the onion is soft, about 5 minutes.
Stir in the cauliflower rice and chicken broth. Cook until the cauliflower rice is tender and the liquid is absorbed, about 5 minutes.
Spoon the turkey and cauliflower rice mixture into the bell pepper halves.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil, sprinkle the shredded cheddar cheese over the top of each pepper and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
Serve and enjoy!
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