CookPal AI
Low Carb Turkey-Stuffed Peppers

Low Carb Turkey-Stuffed Peppers

Cost $12, save $8

Source: Recommended by CookPal

  • 55 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Oil & Seasoning

    • 1 tablespoon olive oil
    • 2 teaspoons sambal oelek chili paste
    • 🧂 ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper

  • Protein

    • 1 pound ground turkey

  • Vegetables

    • 🧅 ½ cup diced onion
    • 3 tablespoons diced fresh jalapeño peppers
    • 2 large bell peppers
    • 2 cups frozen cauliflower rice

  • Dairy

    • 4 (1 inch) cubes Colby-Jack cheese
    • ⅓ cup shredded Colby-Jack cheese
    • 4 teaspoons reduced-fat sour cream

  • Canned Goods

    • 1 (14.5 ounce) can diced tomatoes
    • 1 (8 ounce) can tomato sauce

  • Miscellaneous

    • ½ cup water
    • 8 slices pickled jalapeño peppers

STEPS

1

Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.

2

Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, diced jalapeño, and garlic; cook and stir until turkey browns and vegetables are tender. Drain grease. Add cauliflower rice, tomatoes, tomato sauce, water, chili paste, salt, and pepper; stir until combined. Simmer for 5 minutes.

3

Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half; fill with turkey mixture. Spoon remaining turkey mixture into the dish around peppers. Cover dish with aluminum foil.

4

Bake in the preheated oven for 30 minutes. Remove foil; sprinkle peppers with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese is melted, about 10 minutes.

5

Serve by placing 1 bell pepper half on a plate, topping with sour cream and pickled jalapeño slices.

NUTRIENTS

Per 1 serving

🔥

463

Calories

  • 36
    Protein
  • 22
    Carbs
  • 27
    Fats

💡 For added flavor, char the bell peppers under the broiler before stuffing.Use fresh cauliflower rice for a slightly crunchier texture.Adjust the spice level by adding or reducing jalapeño and sambal oelek.Store leftovers in an airtight container for up to 4 days in the refrigerator.