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Stuffed bell peppers with ground turkey and a little cheese

average rating is 3 out of 5, based on 150 votes

Looking for a flavorful, healthy, and satisfying meal? Try these mouthwatering Stuffed Bell Peppers with lean ground turkey and a touch of cheese! Packed with high-protein goodness and low-carb ingredients, this diabetic-friendly recipe is perfect for those on the SOZA weight loss program. Get ready to indulge in a guilt-free delight!

Serving Suggestions/Tips:

Serve the Stuffed Bell Peppers with a side salad for a well-balanced meal.

Drizzle some hot sauce or sprinkle red pepper flakes for a spicy kick.

Customize the recipe with your favorite herbs and spices for added flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-Carb High-Protein Diabetic-Friendly Ground Turkey Stuffed Bell Peppers Cheese Cauliflower Rice Healthy Eating Weight Loss Diabetes Management Nutritious Flavorful Low-Calorie Low-Sugar Gluten-Free Easy to Make Wholesome Balanced Diet

Ingredients

4 large bell peppers (any color you prefer)
200g lean ground turkey (providing approximately 44g protein)
1 cup cauliflower rice (low-carb substitute for regular rice)
1/2 cup diced tomatoes (canned or fresh)
1/4 cup diced onion
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1/2 cup shredded low-fat mozzarella cheese (or any other low-fat cheese of your choice)
Fresh parsley or cilantro for garnish

Directions

Preheat your oven to 375°F (190°C).
Prepare the bell peppers:
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- If the peppers don't sit flat, carefully trim a thin slice from the bottom to make them stable.
In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, and cook for 2-3 minutes until they become translucent.
Add the ground turkey to the skillet and cook until it's browned and fully cooked.
Add the diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir everything together and let it cook for another 2-3 minutes to allow the flavors to blend.
Stir in the cauliflower rice, and let the mixture cook for an additional 2-3 minutes until the cauliflower rice is tender and well combined with the turkey mixture.
Remove the skillet from heat, and using a spoon, fill each bell pepper with the ground turkey and cauliflower rice mixture.
Place the stuffed peppers in a baking dish, standing upright, and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
Sprinkle the shredded low-fat mozzarella cheese on top of each stuffed pepper and return them to the oven for an additional 5 minutes, or until the cheese has melted and slightly browned.
Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Garnish with fresh parsley or cilantro, if desired.