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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

Stuffed Peppers with Ground Turkey and Cauliflower Rice

  • Author: Debi


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!




  • 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


  • 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


  1. Prepare the Cauliflower Rice: Trim the cauliflower florets and pulse them in a food processor until they resemble couscous. Toss with olive oil, sea salt, and black pepper. Spread on a baking sheet and bake at 350°F for 15 minutes. Set aside to cool.
  2. Make the Marinara Sauce: In a medium saucepan, sauté diced onions in olive oil until softened. Add garlic, tomatoes, oregano, salt, sugar, and red pepper flakes. Simmer for 30-45 minutes, occasionally crushing the tomatoes with a spoon. Remove from heat, discard the onion, and pulse the sauce in a food processor for desired consistency. Stir in chopped basil.
  3. Prepare the Filling: Sauté diced onion, ground turkey, and garlic in olive oil until the turkey is browned and cooked through. Add cumin, chili powder, salt, and pepper. Combine with cauliflower rice and 1 1/2 cups of marinara sauce. Stir in approximately 1 cup of cheese.
  4. Stuff the Peppers: Spoon the filling into each bell pepper, adding chunks of cheese if desired. Place the stuffed peppers in a loaf pan, pour about 1/4 cup of water in each pan, cover with aluminum foil, and bake at 350°F for 30-45 minutes or until peppers are soft and easily pierced with a knife.
  5. Serve and Enjoy: Let the stuffed peppers cool for 5-10 minutes before serving. Savor the delightful flavors of seasoned turkey and cauliflower rice, complemented by the rich and comforting marinara sauce. These stuffed peppers are perfect for a hearty weeknight dinner or for preparing ahead and freezing for later enjoyment.

 *Limited period offer.



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