Unstuffed Peppers and Turkey Bowl

Unstuffed Peppers and Turkey Bowl

Doesn’t get much easier than stuffed peppers…unless they’re unstuffed peppers! I love stuffed peppers but sometimes I just don’t want to bother with precooking the peppers and stuffing them. This recipe gives you all the flavor you love in stuffed peppers without any of the fuss.

serves 4

INGREDIENTS

• 2 TBSP OLIVE OIL, DIVIDED

• 1 SMALL YELLOW ONION, DICED (1 CUP)

• 2 CUPS CHOPPED BELL PEPPER (ANY COLOR)

• SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE

• 1 LB LEAN GROUND TURKEY

• 2 CLOVES GARLIC, MINCED (2 TSP)

• 1 TSP CHILI POWDER

• 1 TSP GROUND CUMIN

• 1 TSP ITALIAN SEASONING

• FEW DASHES CAYENNE PEPPER, (OPTIONAL)

• 1 (14.5 OZ) CAN DICED TOMATOES, DRAINED

• 3 TBSP MINCED FRESH PARSLEY

• 2 (10 OZ) PKGS. FROZEN CAULIFLOWER RICE, COOKED ACCORDING TO PACKAGE INSTRUCTIONS AND SEASONED WITH SALT

INSTRUCTIONS

1. HEAT 1 TBSP OLIVE OIL IN A 12-INCH NON-STICK SKILLET OVER MEDIUM-HIGH HEAT.

2. ADD ONION AND SAUTE 2 MINUTES THEN ADD IN BELL PEPPERS, SEASON WITH SALT AND PEPPER AND SAUTE UNTIL SOFTENED, ABOUT 6 MINUTES.

3. TRANSFER PEPPER MIXTURE TO A PLATE. HEAT REMAINING 1 TBSP OLIVE OIL IN SKILLET OVER MEDIUM-HIGH HEAT.

4. ADD IN TURKEY IN LARGE CRUMBLES, SEASON WITH SALT AND PEPPER.

5. LET REST, UNTIL GOLDEN BROWN ON BOTTOM, ABOUT 2 MINUTES THEN TOSS.

6. CONTINUE TO COOK AND BREAK UP TURKEY, ABOUT 2 MINUTES MORE, UNTIL ALMOST FULLY COOKED THROUGH, THEN ADD GARLIC, CHILI POWDER, CUMIN, CAYENNE, AND ITALIAN SEASONING.

7. COOK TURKEY THROUGH THEN STIR IN TOMATOES AND PEPPER MIXTURE AND WARM THROUGH, ABOUT 1 MINUTE. STIR IN PARSLEY.

8. PLATE CAULIFLOWER RICE, TOP GROUND TURKEY MIXTURE, SERVE WARM.

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.