Ingredients
- 4 large bell peppers, any color
- 1 lb ground turkey
- 1 cup cauliflower rice
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped, for garnish
Nutritional Information
- Calories: 304 kcal (per serving, based on one stuffed bell pepper)
- Protein: 27g
- Fat: 15g
- Carbohydrates: 14g
- Fiber: 4g
- Micronutrients: Contains Vitamin A, Vitamin C, Calcium, Iron
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil or cooking spray.
- Cut the tops off the bell peppers and remove the seeds and membranes from inside. Place the bell peppers upright in the prepared baking dish.
- In a skillet over medium heat, cook ground turkey until browned. Drain excess fat if necessary.
- Add diced onion, minced garlic, and Italian seasoning to the skillet with the ground turkey. Cook until the onions are softened and fragrant.
- Stir in cauliflower rice and diced tomatoes, and cook for an additional 3-4 minutes until the cauliflower rice is tender.
- Season the mixture with salt and pepper to taste.
- Spoon the turkey and cauliflower rice mixture evenly into each bell pepper until they are filled to the top.
- Sprinkle shredded mozzarella cheese over the stuffed bell peppers.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let the stuffed bell peppers cool for a few minutes before serving.
- Garnish with chopped fresh parsley and enjoy these flavorful and nutritious stuffed bell peppers as a satisfying keto dinner option.
