Stuffed Bell Peppers with Cauliflower Rice and Ground Turkey
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
4 medium bell peppers (any color)
1 pound ground turkey
2 cups cauliflower rice (fresh or frozen)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup diced tomatoes (canned, no added sugar)
1 cup shredded low-fat cheese (optional)
Fresh parsley for garnish (optional) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly sprinkle the inside of each pepper with salt and set aside.
3. In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 3 minutes.
4. Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
5. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned, about 5 to 7 minutes.
6. Stir in the cauliflower rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 5 minutes until the cauliflower is tender.
7. Remove the skillet from heat and, if desired, mix in half of the shredded cheese until melted.
8. Carefully spoon the turkey and cauliflower mixture into each prepared bell pepper until they are fully stuffed.
9. Place the stuffed peppers upright in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.
10. If using, remove the foil, sprinkle remaining cheese on top of each pepper, and bake for an additional 5 minutes or until the cheese is melted and bubbly.
11. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
This dish is low in carbs and sugar, making it suitable for a diabetic-friendly dinner option. Enjoy a healthy meal packed with protein and veggies.
