Description
Put a healthier family classic on the dinner table by substituting ground turkey for ground beef, and using frozen riced cauliflower instead of high-carb white rice.
Ingredients
- nonfat cooking spray
- 1 tablespoon olive oil
- 1 pound ground turkey
- ½ cup diced onion
- 3 tablespoons diced fresh jalapeno pepper, or to taste
- 2 cloves garlic, chopped
- 2 cups frozen cauliflower rice (such as Green Giant®)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- ½ cup water
- 2 teaspoons sambal oelek chili paste
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large bell peppers, any color – cut in half lengthwise, cored, and seeded
- 4 (1 inch) cubes Colby-Jack cheese
- aluminum foil
- ⅓ cup shredded Colby-Jack cheese
- 4 teaspoons reduced-fat sour cream
- 8 slices pickled jalapeno peppers (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Stir in ground turkey
- onion
- jalapeno
- and garlic. Cook and stir until turkey browns and vegetables are tender
- 8 to 10 minutes. Drain grease from the skillet. Add frozen riced cauliflower
- tomatoes
- tomato sauce
- water
- chili paste
- salt
- and pepper; stir until well incorporated. Reduce heat and simmer for 5 minutes.
- Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half
- and fill with turkey mixture. Spoon remaining turkey mixture into the dish around the peppers.
- Cover dish with aluminum foil
- and bake in the preheated oven for 30 minutes. Remove foil and sprinkle each pepper with shredded Colby-Jack cheese. Bake
- uncovered
- until peppers are soft and cheese has melted
- about 10 minutes more.
- To serve
- spoon a little turkey mixture onto a plate
- and place a bell pepper half on top of it. Top each serving with 1 teaspoon sour cream and 2 jalapeno slices.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 4