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STUFFED PEPPERS WITH GROUND TURKEY AND CAULIFLOWER RICE - cutting back on red meat? These stuffed peppers are so delicious you may need to make more and freeze it #turkey #stuffedpeppers #weeknightdinner #happilyunprocessed.com

Stuffed Peppers with Ground Turkey and Cauliflower Rice


  • Author: Debi

Description

A spin on the classic beef filled peppers with seasoned ground turkey, cauliflower rice and a homemade marinara sauce.  Sure to become a regular in your menu!


Scale

Ingredients

FOR THE MARINARA SAUCE:

  • 1 Can (28 ounces) Whole Peeled Tomatoes (nothing beats San Marzano)
  • 1 Medium Sized Onion, diced
  • 3 LARGE Cloves Garlic, chopped
  • 1 Tablespoon Olive Oil
  • 1 teaspoon ea Dried Oregano, Sea Salt and Sugar
  • Pinch of Red Pepper Flakes
  • 56 Fresh Basil Leaves, chopped

FOR THE FILLING:

  • 6 Bell Peppers, tops chopped off, rims and seeds removed
  • 2 Tablespoons Olive Oil, divided
  • 1 lb. Ground Turkey
  • 3/4 Cup Onion, diced
  • 3 Cloves Garlic, minced
  • 1 teaspoon ea Cumin, Chili Powder, Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1 1/2 Cups Mariana Sauce (see below)
  • 2 Cups Cauliflower Rice (see below)
  • Monterey Jack Cheese

Instructions

TO MAKE THE CAULIFLOWER RICE:

  1. Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.  Place the cauliflower in a large bowl and to it add 1-2 Tablespoons of olive oil, 1/2 – 1 teaspoon sea salt and 1/4 teaspoon black pepper. Stir to combine and place on a baking sheet lined with parchment paper.
  2. Spread the cauliflower out and bake at 350°F for 15 minutes. Set aside to cool.

TO MAKE THE MARINARA SAUCE:

  1. In a medium saucepan, heat the olive oil until it shimmers.  Add the onion, stirring frequently until they soften, about 2 minutes.  Add the garlic, stir.  Add the tomatoes, oregano, salt, sugar, and red pepper flakes.  Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 30-45 minutes. Stir occasionally, using spoon to crush the tomatoes against the side of the pot.
  2. Remove the pot from the heat and discard the onion.  Carefully pour it all into a food processor and give it a few pulses to break up any tomatoes, onions and garlic.   You can leave it chunky or continue pulsing for a smoother sauce.  Taste and add more salt and/or pepper if necessary.  Lastly add the basil but do not pulse.

TO MAKE THE FILLING:

  1. As the marinara sauce is simmering, sauté the diced onion, turkey and garlic in 1 Tablespoon of oil over medium heat.  Try not to stir the turkey too much.  We want to brown it as much as possible for maximum flavor.  Break it apart as it cooks.  About halfway through add the cumin, chili powder, salt and pepper.  Cook until the turkey is cooked through.
  2. Turn off the heat and add 2 cups of the cauliflower – stir to combine.   Add 1 1/2 cups of the marinara sauce.  Combine.  Stir in approximately 1 cup of cheese (I found smoke gouda to work very well in this dish).
  3. Spoon a little in each of the peppers – add a chunk of cheese (if desired).  Spoon another third and add more cheese (if desired) and then fill the pepper to the top.  Sprinkle a mound of cheese on top.
  4. Preheat the oven to 350°.  Take a loaf pan and place 2 peppers in each.  Heat about 1 cup of water in the microwave until boiling.   Place the loaf pans in the oven and pour about 1/4 cup of water in each.  Cover with alum foil and bake approx. 30-45 minutes or until the peppers are soft and knife can be inserted easily.
  5. Let cool 5-10 minutes and enjoy!

WHAT TO SERVE WITH THIS:
KALE SALAD with PISTACHIOS, PINE NUTS and CRANBERRIES