Monday, August 7

September’s Stuffed Bell Peppers

6 bell peppers (I buy the 6 in a bag at Costco)
1 lb. ground turkey (Costco)
1 onion, finely diced
1 zucchini, finely chopped or shredded
1 cup cauliflower rice
about 2/3 can diced tomatoes, drained
1 tsp salt
½ tsp pepper
1/3 cup shredded cheese (I use sheep Manchego, because I can’t eat cow dairy)
Italian seasoning or Greek seasoning (your choice, to taste, optional)

  1. Slice about 1 inch off the top of all of the peppers. Dice up the top part you removed and set aside. Discard stems.
  2. Clear out the seeds and insides of the peppers. Line them up in a baking dish.
  3. Combine the turkey, onion, zucchini, cauliflower rice, pepper bits, diced tomatoes, salt, pepper, and seasoning in a pan and lightly cook for about 5 minutes, over medium heat, stirring constantly.
  4. Distribute evenly among the 6 peppers. You might have to squish it in there pretty good.
  5. Bake for 1 hour. Cover for the first 45 minutes, then uncover for the last 15 minutes.

Note: I do not cook the turkey mixture ahead, I bake for longer, until cooked, but this is not the “recommended” way. J You get to choose how you want to make yours!

These are roughly 4 smart points each, and amazingly yummy!