What's for Dinner Tonight? - Stuffed Bell Peppers with Ground Turkey & Cauliflower Rice

I have been trying to prepare meals that are healthier for my pasta loving Italian. This recipe is from the GLP-1 Weight Loss Accelerator Cookbook by Christina Dick. She uses ground turkey in this, but I did substitute lean ground beef as I knew he would not eat the ground turkey. If I had not told him, he never would have known that I used cauliflower rice instead of white rice. Definitely delicious and it will be added to my recipe collection. The recipe listed ingredients per servings, so I adjusted for 4 servings.

Stuffed Bell Peppers with Ground Turkey & Cauliflower Rice

4 large bell peppers, halved and seeded
16 oz. lean ground turkey
1 cup cauliflower rice
4 tablespoons tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
4 teaspoons olive oil
salt and pepper, to taste

  1. Preheat oven to 375℉. 
  2. In a skillet, heat olive oil over medium heat. Sauté onion and turkey until browned. Add cauliflower rice, tomato paste, garlic, oregano, salt, and pepper. Cook 2-3 more minutes.
  3. Spoon filling in to pepper halves and place in a baking dish.
  4. Cover with foil and bake for approximately 30 minutes until peppers are soft.
  5. Uncover for the last 5 minutes to lightly brown the tops. Serve warm.
Note: I topped them off with a small amount of warm marinara sauce.





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