Mexican Stuffed Peppers
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Cook time: 
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Serves: 6
 
Ingredients
  • • 6 bell peppers
  • • 1 tablespoon olive oil
  • • 1 lb. 93% fat-free ground turkey
  • • 2 cups cauliflower rice, frozen
  • • 1 medium yellow onion, diced
  • • 2 tablespoons garlic, minced
  • • 2 tablespoons tomato paste
  • • ½ teaspoon cumin
  • • ½ teaspoon cayenne
  • • ½ teaspoon garlic powder
  • • ½ teaspoon onion powder
  • • ¾ cups shredded cheddar cheese
  • • ¼ cup chicken broth
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut tops and insides out of bell peppers, place in baking dish.
  3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat and add 1 medium diced yellow onion, and 2 tablespoons garlic. Brown until fragrant. Add 1 lb. ground turkey and 2 cups frozen cauliflower rice, stiring occasionally.
  4. Once meat is cooked and cauliflower rice is tender (about 5 minutes), add 2 tablespoons tomato paste, ½ teaspoon cumin, ½ teaspoon cayenne, ½ teaspoon garlic powder and ½ teaspoon onion powder. Stir until combined.
  5. Scoop meat mixture evenly into bell peppers, pour ¼ cup chicken broth on the bottom of the pan (helps steam the peppers) and place in oven for 30 minutes.
  6. Once cooked, place ⅛ cup shredded cheddar cheese on each pepper and turn broiler on. Put back in oven for 3 - 5 minutes until cheese is melted.
  7. Enjoy!
Recipe by Afitcado at https://www.afitcado.com/mexican-stuffed-peppers/