Easy Turkey & Cauliflower Rice Stuffed Peppers

Ingredients:

• 4 large bell peppers (any color), tops removed and seeded

• 1 lb ground turkey (93% lean)

• 2 cups cauliflower rice (fresh or frozen and thawed)

• 1 can (15 oz) tomato sauce (no sugar added)

• 1 cup shredded mozzarella cheese (divided)

• 1/2 cup diced yellow onion

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp salt

• 1/4 tsp black pepper

Instructions:

• Prepare the Peppers: Preheat your oven to 375°F (190°C). Place the hollowed-out bell peppers in a 9x9-inch baking dish. Pour about 1/4 cup of water into the bottom of the dish—this helps steam the peppers so they become tender.

• Sauté the Filling: In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and onion. Cook until the turkey is browned and the onions are translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

• Combine: Reduce heat to medium. Add the cauliflower rice, dried oregano, basil, salt, and pepper. Stir in half of the tomato sauce (reserve the rest for topping). Let the mixture simmer for 3–5 minutes until the cauliflower rice is slightly softened.

• Stuff and Bake: Remove the skillet from heat and stir in 1/2 cup of the shredded mozzarella. Spoon the turkey mixture into each bell pepper, pressing down gently to pack them full.

• Finish: Spoon the remaining tomato sauce over the top of each stuffed pepper. Cover the baking dish tightly with foil.

• Cook: Bake for 30 minutes. Remove the foil, sprinkle the remaining 1/2 cup of mozzarella over the tops, and bake for an additional 5–10 minutes until the cheese is melted and bubbly and the peppers are tender.