Put a healthier family classic on the dinner table by substituting ground turkey for ground beef, and using frozen riced cauliflower instead of high-carb white rice.
Ingredients
- nonfat cooking spray:
- olive oil: 1 Tbsp
- ground turkey: 1 pound
- onion: 0.5 cup (diced)
- fresh jalapeno pepper: 3 Tbsp (to taste, diced)
- garlic: 2 clove (chopped)
- frozen cauliflower rice (such as Green Giant®): 2 cups
- tomatoes, undrained: 1 can (14.5 ounce can, diced)
- tomato sauce: 1 can (8 ounce can)
- water: 0.5 cup
- sambal oelek chili paste: 2 tsp
- salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- bell peppers, any color - cut in half lengthwise, cored, and: 2 piece (seeded)
- cubes Colby-Jack cheese: 4 piece (1 inch)
- aluminum foil:
- Colby-Jack cheese: 0.33333 cup (shredded)
- reduced-fat sour cream: 4 tsp
- slices pickled jalapeno peppers: 8 piece (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
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Heat olive oil in a large skillet over medium heat. Stir in ground turkey, onion, jalapeno, and garlic. Cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add frozen riced cauliflower, tomatoes, tomato sauce, water, chili paste, salt, and pepper; stir until well incorporated. Reduce heat and simmer for 5 minutes.
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Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half, and fill with turkey mixture. Spoon remaining turkey mixture into the dish around the peppers.
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Cover dish with aluminum foil, and bake in the preheated oven for 30 minutes. Remove foil and sprinkle each pepper with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese has melted, about 10 minutes more.
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To serve, spoon a little turkey mixture onto a plate, and place a bell pepper half on top of it. Top each serving with 1 teaspoon sour cream and 2 jalapeno slices.
