Low-Carb Cauliflower Rice Southwestern Stuffed Peppers

Directions

Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. Heat 2 teaspoons olive oil in a non-stick frying pan, add the ground turkey breaking it apart with your fingers as you put it in the pan, and cook turkey over medium-high heat until the turkey is completely cooked and starting to brown, about 10-12 minutes. Use your turner or a potato masher to break the meat apart as it cooks. While the turkey cooks prepare the peppers. Slice off the stem end, discard the stem, and trim any white parts. Carefully slice off the bottom end, taking off just enough to make the pepper stand up straight. Put the peppers into baking dish. Chop the pepper ends and bottom pieces to make at least 1 cup diced peppers, saving the excess for another use if you have more than that. Finely chop the Poblano chile and chop the onion. Cut the cauliflower into small pieces and then pulse in a Food Processor to make very small pieces, somewhat the size of cooked rice. When the turkey is browned, remove to a plate, wipe out the pan, and heat the other 2 tsp. of olive oil. Saute the onion about 2 minutes. Add taco seasoning and Vege-Sal and cook about 1 minute more. Add the chopped bell peppers and Poblanos and saute about 2 minutes. Then add the chopped cauliflower and cook about 4-5 minutes, or until it’s starting to get soft. Stir in the browned turkey and turn off the heat. When the mixture has cooled slightly, stir in the 1 cup of cheese. Use a spoon to stuff each pepper with the mixture, pressing it down tightly with the spoon. When all the peppers are filled, top each one with one tablespoon of grated Mozzarella. Bake 30-40 minutes, depending on how cooked you prefer the whole peppers or until the cheese is lightly browned. Serve hot.