Description
This stuffed peppers recipe is delicious and low-carb. We also use ground turkey for a lighter dinner.
Ingredients
- 2 TBSP Avocado Oil
- 3 red peppers cleaned and cut in half making 6 bowls
- 1 cup of chopped onions
- 3/4 lb of turkey (dark meat) ground
- 1 - 2 TBSP no sugar Fajita seasoning
- 1 bag of frozen cauliflower rice
- 1 16 oz can of tomato diced
- 3/4 cup of shredded Mexican mix cheese
Instructions
- Preheat oven to 375 degrees.
- Add the cleaned and cut peppers to a baking sheet (Affiliate Link) and add 1 TBSP of Avocado Oil. Bake for 15 minutes or until a little soft. Pull out and set aside.
- In a skillet, add 1 TBSP of Avocado Oil. Heat for a minute or two. Then, add the chopped onions and cook for 3-5 minutes until light in color.
- Add the Ground turkey 1/2- 3/4 lb. Sprinkle the 1 - 1.5 TBSP of the no sugar Fajita Seasoning over the meat and onions. Cook until the meat is almost completely cooked.
- Add the cauliflower rice and tomato diced. Add a little more fajita seasoning if you want. Cook until the cauliflower rice is defrosted and heated through.
- Add the Mexican Shredded Cheese and toss until melted.
- Using a large spoon, add the mixture evenly to each of the baked pepper cups. Press them in so you can really fill them up. If you want, add a sprinkle of Shredded cheese to the top.
- Bake for another 15-20 minutes.
- Let sit for about 5 minutes and enjoy. This is important. It is really hot and can burn you.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: turkey
- Method: oven baked
- Cuisine: keto recipe, low carb,
Nutrition
- Serving Size: 2 half peppers
- Calories: 497.53 kcal
- Sugar: 15.06 g
- Sodium: 549.1 mg
- Fat: 26.79 g
- Saturated Fat: 8.64 g
- Trans Fat: 0.4 g
- Carbohydrates: 29.11 g
- Fiber: 10.45 g
- Protein: 38.26 g
- Cholesterol: 110.46 mg