Stuffed peppers are a delicious, healthy homemade meal, and these are made slow-carb and dairy-free. Omitting the traditional mozzarella cheese makes this slow carb recipe a little bit lighter. At the same time, this slow carb recipe uses cauliflower, grated or pureed in a food processor, instead of rice, making the stuffed peppers filling yet light at the same time. In addition, we used ground turkey instead of ground beef, as turkey is a lighter, leaner meat (and usually cheaper too!).
- Yield : 4 servings
- bell pepper - 4 whole, any color
- cauliflower - ½ head, chopped
- ground turkey - 1 lb, 85-90% lean
- yellow onion - 1 whole, chopped
- olive oil - 4 tbs
- oregano - ½ tsp
- chili powder - 2 tbs
- ground cumin - 2 tbs
- onion powder - 15 tsp
- garlic powder - 15 tsp
- cayenne pepper - ½ tsp
- black pepper - ½ tsp
- salt - ½ tsp or to taste
Preheat oven to 350 degrees Fahrenheit. Spray a large baking pan with nonstick cooking spray.
Add chopped cauliflower to a food processor and pulse until the cauliflower is about the same consistency as rice. You can also use a cheese grater to grate the head of cauliflower.
Heat 2 tbsp olive oil in a large skillet. Add ground meat and garlic and cook, stirring and breaking apart the meat, until turkey is brown. Then, add onion and continue to cook, adding more olive oil if the onions look dry. Cook until onions begin to brown. Then add bell pepper, cauliflower, and all seasonings. Cook until the cauliflower begins to brown. Once brown, remove from heat and set aside.
Cut bell peppers in half and trim the stems, so that they will stand cavity-side up on a dish (if you want to be fancy, you can just trim a hole in the top). Spoon the meat mixture into the peppers until they’re full. Arrange on the greased baking dish and bake for about 40 minutes, or until the peppers are soft. Allow to cool for 10 minutes, and then serve.