About the Recipe
These Turkey & Veggie Stuffed Bell Peppers are wholesome, filling, and packed with flavor without being heavy. Using cauliflower rice keeps them light and blood-sugar friendly while still delivering comfort and nourishment in every bite.
Ingredients
4 large bell peppers, halved and seeds removed
1 tbsp olive oil
1 lb ground turkey
1 small onion, diced
2 cloves garlic, minced
1 cup cauliflower rice
1 (14.5 oz) can diced tomatoes, drained
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Optional: shredded cheese or fresh parsley for topping
Preparation
Step 1: Prep the Peppers
Preheat oven to 375°F (190°C).
Arrange bell pepper halves in a baking dish.
Lightly drizzle with olive oil and set aside.
Step 2: Cook the Filling
Heat olive oil in a skillet over medium heat.
Add onion and garlic; sauté for 2–3 minutes.
Add ground turkey and cook until browned.
Stir in cauliflower rice, diced tomatoes, seasonings, salt, and pepper.
Cook 5–7 minutes until well combined.
Step 3: Stuff & Bake
Spoon filling evenly into bell peppers.
Cover loosely with foil and bake 25 minutes.
Uncover and bake an additional 5–10 minutes.
Add optional toppings and serve warm.