Stuffed Bell Peppers with Riced Cauliflower

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Riced Cauliflower makes a great substitute for rice or pasta with any dish! It can volumize any recipe with less calories and starch.

Prep Time: 25min | Cook Time: 30min | Total Time: 55min | Yield: 6

Ingredients:

• 3 Bell Peppers, cut in half, remove and discard stem and seeds

• 1 bag Riced Cauliflower (about 3 cups) can find at Trader Joes

• 1 Garlic clove, crushed

• ½ cup Onion, chopped

• 1 lb. ground Turkey Breast meat

• 1 tsp. Oregano

• 1 tsp. Basil

• ⅓ cup roasted pine nuts

• Salt and pepper to taste

• 1 jar Tomato sauce

• 6 oz. sliced mozzarella cheese (optional)

• ⅓ cup Parmesan cheese

Instructions:

1. Preheat oven to 350 degrees.

2. Pour and spread about 1/2 cup tomato sauce to bottom of 9×11 Pyrex.

3. Line Pyrex with cut peppers open side up. Note: may put pepper halves in the oven while preparing turkey mixture to expedite cooking time.

4. Cook Brown Riced cauliflower, garlic and onion in a greased frying pan.

5. Add turkey and cook thoroughly. Add oregano, basil, salt and pepper to taste, and pine nuts.

6. Add jar of tomato sauce plus one half jar filled with water. Let simmer for 5 minutes.

7. Spoon turkey mixture into cut pepper halves.

8. Top with mozzarella cheese and sprinkle 1 Tbsp. Parmesan cheese on each pepper half.

9. Cover with foil and bake at 350 degrees for 30 minutes or until peppers are cooked.

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Nutriton Facts:

Serving Size: 1 stuffed pepper half

Calories: 230

Total Fat: 16 g

Total Carbohydrates: 32 g

Protein: 16 g

Equivalents:

3 proteins and 3 vegetables