turkey stuffed peppers
CATEGORIES
INGREDIENTS
- Cooking Time: 1 hour
- Servings: 4
- Preparation Time: 15 minutes
- nonfat cooking spray
- 1 tablespoon olive oil
- 1 pound ground turkey
- ½ cup diced onion
- 3 tablespoons diced fresh jalapeno pepper, or to taste
- 2 cloves garlic, chopped
- 2 cups frozen cauliflower rice (such as Green Giant)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- ½ cup water
- 2 teaspoons sambal oelek chili paste
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large bell peppers, any color - cut in half lengthwise, cored, and seeded
- 4 (1 inch) cubes Colby-Jack cheese
- aluminum foil
- ⅓ cup shredded Colby-Jack cheese
- 4 teaspoons reduced-fat sour cream
- 8 slices pickled jalapeno peppers (Optional)
DIRECTIONS
- 1. Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
- 2. Heat olive oil in a large skillet over medium heat. Stir in ground turkey, onion, jalapeno, and garlic. Cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add frozen riced cauliflower, tomatoes, tomato sauce, water, chili paste, salt, and pepper; stir until well incorporated. Reduce heat and simmer for 5 minutes.
- 3. Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half, and fill with turkey mixture. Spoon remaining turkey mixture into the dish around the peppers.
- 4. Cover dish with aluminum foil, and bake in the preheated oven for 30 minutes. Remove foil and sprinkle each pepper with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese has melted, about 10 minutes more.
- 5. To serve, spoon a little turkey mixture onto a plate, and place a bell pepper half on top of it. Top each serving with 1 teaspoon sour cream and 2 jalapeno slices.