Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
4 large bell peppers (any color)
1 pound ground turkey (93% lean)
2 cups cauliflower rice (fresh or frozen)
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon dried Italian herbs
Salt and pepper to taste
1 cup diced tomatoes (canned, no added sugar)
1 cup shredded mozzarella cheese (reduced-fat, if preferred)
Fresh parsley for garnish 
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off each bell pepper and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
Add the ground turkey to the skillet. Cook until browned, breaking it apart with a spatula, for about 5 to 7 minutes.
Stir in the cauliflower rice, diced tomatoes, Italian herbs, salt, and pepper. Cook for an additional 5 minutes, until the cauliflower is tender and any excess liquid has evaporated.
Spoon the turkey and cauliflower mixture into each bell pepper, packing it slightly.
Top each stuffed pepper with shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue to bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool slightly before garnishing with fresh parsley.
Serve hot and enjoy your healthy, diabetic-friendly dinner.
