Stuffed Bell Peppers

gluten-free ⓘ

From a reel by Gett Strong Performance — watch the original

Ingredients

• 300g cauliflower rice
• 170g ground turkey
• 150g chopped onion
• 110g fat free cheddar cheese
• 8oz tomato sauce (1 can)
• 3 large bell peppers
• 1 1/4 tsp salt
• 1 heaping tsp minced garlic
• 1 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• 1/4 cup water

Instructions

1. Preheat the oven to 425°F.
2. Halve the bell peppers, remove the seeds and cores, and roast them in the oven for 25 minutes.
3. Sauté the chopped onion in a pan over high heat until it becomes brown and translucent.
4. Stir in the minced garlic and cook for one minute.
5. Add the ground turkey to the pan and cook until it is mostly browned.
6. Incorporate the salt, chili powder, cumin, oregano, and water, stirring until the mixture is coated.
7. Add the cauliflower rice to the pan and cook for 3 to 4 minutes.
8. Stir in the tomato sauce and cook for an additional 3 to 4 minutes.
9. Mix in 90g of the fat free cheddar cheese until melted.
10. Fill the roasted pepper halves with the prepared mixture.
11. Top with the remaining 20g of fat free cheddar cheese.