when it’s 26 degrees (but really wtf) and dark at 5pm all I want for dinner is something hot, quick and easy with a short ingredient list. Like is that so much to ask for??? It shouldn’t be.
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These filling, low carb stuffed peppers are ready in right around 30 minutes and will take you from zero (degrees on the inside) to hero of the night.
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Mexican Stuffed Bell Peppers
Crisp bell peppers are stuffed with ground turkey, cauliflower rice, beans and spices to make a filling, low carb meal the whole family will love!
Ingredients
- 8 bell peppers
- 1 lb. ground turkey
- ½ cup shredded Mexican blend cheese
- 1 yellow onion diced
- 1 jalapeños seeded (or not for more heat)
- 1 16-oz. bag riced cauliflower fresh or frozen
- 1 15-oz. can pinto beans drained and rinsed
- 1 packet low-sodium taco seasoning
- 2 tbs. tomato paste
- olive oil
- salt and pepper
for serving
- avocado slices
Instructions
- Start by heating oven to 400 degrees.
- Prep bell peppers by slicing off tops and scooping out seeds to create bowls, then place peppers standing up in an 8×8” pan lined in tin foil (9×13” if you’re baking 8 peppers). Then brown turkey meat in skillet heated on medium with about 1 tbs. olive oil. When no longer pink, add taco seasoning and 1/2 cup water. Let cook for 2 mins then place into mixing bowl.
- In same skillet, heat 1 tsp. Olive oil and diced yellow onion – let cook another 3 mins or until softened before adding cauliflower rice. Season with salt and pepper and let cook for 2-3 mins before adding 2 tbs. tomato paste. Add half of rice to mixing bowl.
- Combine meat and rice with 2 minced jalapeños, pinto beans and 1/4 cup cheese. Stuff peppers and top with more cheese – place 1/2 cup water In the bottom of the pan before baking for 20 mins!
- Add sliced avocado on top before serving.
Tried this recipe?Share with others how it was!