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Kalyn's Kitchen

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos

Have you made Cauliflower Rice Stuffed Peppers? Low-Carb Cauliflower Rice Southwestern Stuffed Peppers are loaded with Southwestern flavors! Use Oven Dinners  to find more recipes like this one.

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 Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos found on KalynsKitchen.com

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos are a delicious version of stuffed peppers that uses cauliflower rice! Don’t you love the idea of Cauliflower Rice Stuffed Peppers?

It’s been years since I first tried Cauliflower Rice, and I am starting to explore the possibilities with this idea of substituting low-carb grated cauliflower for rice. (So many recipes; so little time!) I’m a huge cauliflower fan so I love the cauliflower rice on its own. But I know some people don’t love cauliflower like I do; however even for people who aren’t big of fans of cauliflower I think many of you might enjoy these Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos, where there are a lot of other flavors to season the cauliflower.

Be sure not to skip the addition of finely chopped Poblano Chile Peppers (also called Pasilla peppers in many U.S. stores.) The Poblanos are just barely spicy, but they add a wonderful flavor to the chopped cauliflower.

I used red, yellow, and orange bell peppers for a colorful dish, but green bell peppers are abundant in gardens right now and they’d also be delicious in this. I created this recipe with help from my niece Kara, and we both thought the cauliflower rice was delicious with the other flavors here.

Ground turkey for Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos found on KalynsKitchen.com

Heat a little olive oil and saute the ground turkey until it’s nicely browned. Don’t rush this; it might take 10-12 minutes to get the turkey as brown as this. (Remove turkey and set aside or use a different pan to cook the onions and peppers.)

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos found on KalynsKitchen.com

While the turkey browns, cut the stem end off the peppers. Then carefully slice off the other end, just removing enough to make a flat surface so the peppers stand up; put peppers in a baking dish. Cut the cauliflower into small pieces and buzz in the food processor just until pieces are about the size of grains of rice.

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos found on KalynsKitchen.com

Chop the Poblanos, pepper ends, and the onion. Saute chopped onion with some taco seasoning, then add the peppers and cook a couple minutes more. Add the cauliflower to the pepper/onion mixture and cook about 5 minutes. Then mix in the browned turkey.

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos found on KalynsKitchen.com

Let the mixture cool for a minute or two, then mix in the grated cheese. Use a spoon to fill each pepper with the onion/pepper/turkey mixture. Top each pepper with one tablespoon grated Mozzarella. Bake at 375F/190C 30-40 minutes, or until the pepper is as done as you prefer and the cheese is starting to brown.

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos found on KalynsKitchen.com

More Delicious Stuffed Peppers:

Stuffed Green Peppers with Brown Rice, Turkey Italian Sausage, and Parmesan ~ Kalyn’s Kitchen
Persian Stuffed Bell Peppers ~ My Persian Kitchen
Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers make a perfect meal that’s going to be a hit with anyone who likes Southwestern flavors!

Ingredients:

  • 1 lb. ground turkey (or use ground beef if you prefer)
  • 2 tsp. + 2 tsp. olive oil (or slightly more, depending on your pan)
  • 6 bell peppers, any color
  • 1 small onion chopped
  • 1 large Poblano (Pasilla) pepper, finely chopped
  • 1 teaspoon Kalyn’s Taco Seasoning (or use your favorite purchased Taco Seasoning Mix)
  • 1 tsp. Vege-Sal (or slightly less regular salt)
  • 1/2 large head cauliflower
  • 1 cup + 6 T grated low-fat Mozzarella

Directions:

  1. Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. (The best size is a dish that will barely fit all the peppers when they’re standing up.)
  2. Heat 2 teaspoons olive oil in a non-stick frying pan, add the ground turkey breaking it apart with your fingers as you put it in the pan, and cook turkey over medium-high heat until the turkey is completely cooked and starting to brown, about 10-12 minutes. Use your turner or a potato masher to break the meat apart as it cooks. (Most ground turkey will release some water, just keep cooking and let that evaporate.)
  3. While the turkey cooks prepare the peppers. Slice off the stem end, discard the stem, and trim any white parts. Carefully slice off the bottom end, taking off just enough to make the pepper stand up straight. Put the peppers into baking dish. Chop the pepper ends and bottom pieces to make at least 1 cup diced peppers, saving the excess for another use if you have more than that.
  4. Finely chop the Poblano chile and chop the onion.
  5. Cut the cauliflower into small pieces and then pulse in a food processor (or use a big hand grater) to make very small pieces, somewhat the size of cooked rice. (If you don’t start with small pieces in the food processor, you’ll have a hard time getting them all chopped evenly.)
  6. When the turkey is browned, remove to a plate, wipe out the pan, and heat the other 2 tsp. of olive oil. (You can also do this in a separate pan if you don’t want to wait.)
  7. Saute the onion about 2 minutes. Add taco seasoning and Vege-Sal and cook about 1 minute more. Add the chopped bell peppers and Poblanos and saute about 2 minutes. Then add the chopped cauliflower and cook about 4-5 minutes, or until it’s starting to get soft.
  8. Stir in the browned turkey and turn off the heat. When the mixture has cooled slightly, stir in the 1 cup of cheese. (If you don’t let the mixture cool for a minute or two, the cheese melts immediately and makes it hard to stuff the peppers.)
  9. Use a spoon to stuff each pepper with the mixture, pressing it down tightly with the spoon. (Holding each pepper over the pan is less messy than trying to stuff the peppers in the dish.)
  10. When all the peppers are filled, top each one with one tablespoon of grated Mozzarella.
  11. Bake 30-40 minutes, depending on how cooked you prefer the whole peppers (I like mine slightly crisp still) or until the cheese is lightly browned. Serve hot.

Notes:

This will stay good in the fridge for several days and can be reheated in a microwave or in a toaster oven. Stuffed peppers can be frozen, but the pepper will definitely soften more when it’s frozen and thawed, so if you’re making extra to freeze I would take some out sooner than the ones you’re eating right away.

I used Kalyn’s Taco Seasoning and Vege-Sal for this recipe.

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything used in Low-Carb Cauliflower Rice Southwestern Stuffed Peppers is a low-carb and low-glycemic ingredient, making this recipe perfect for low-carb and low-glycemic diets as well as any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    18 Comments on “Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos”

  1. Wow! I don’t even know where to begin. What an explosion of flavor! I doubled the recipe and “stuffed” 10 red bell peppers. I used cauliflower rice (first time ever), This made the recipe a little easier because there is a lot of chopping. I had no idea what a Poblano pepper was, but there it was with all the other peppers at the supermarket; little pricey at $2.80 each. I used a red/purple onion. I followed the recipe to the letter except the onion, I used 1 instead of 2. A little difficult as to what a 1/2 head of cauliflower measures to, since I used cauliflower rice I measured out 6 cups (remember, I doubled the recipe). I used regular salt and I recommend not to go over the 1 teaspoon (in my case 2 teaspoons), believe me I wanted to. I also put a 1/2 cup water in the casserole dish because I was concerned the peppers would burn and stick and yes, I used a cooking spray as well. I did bake for a full 50 minutes. I like my peppers done and the cheese on top was oh so brown and crispy.

    My take away is cauliflower rice is the bomb! Where has this been all my life? I am going to buy Vege-Sal (never heard of it, but it sounds like a winner for a salt substitute). This recipe is just chalked full of vegetables, you will never miss the rice and neither will the rest of the family. And oh so healthy. I was very skeptical but this is the only way to make stuffed peppers; although I do see more recipes for stuffed peppers and I definitely will have to try. Thank you Kalyn’s Kitchen for such a delicious and healthy recipe.

    • So happy to hear you enjoyed it so much. Vege-Sal is not a salt substitute, but it has finely ground dried veggies combined with salt and it’s very flavorful. It’s not essential in any of my recipes, but I love it.

  2. You've got a lot of great flavors going on in your stuffed peppers, they sound terrific.

  3. I made this for lunch today. I think this recipe is SO very good and tasty. We definitely will be making it again. Thanks.

  4. Kalyn, do you prefer this recipe with cauliflower rice, or your low carb stuffed peppers with sausage?

    • I'm assuming you mean the stuffed peppers with brown rice, sauce, and some green pepper added into the mix? I do love those, but this recipe is MUCH lower in carbs. This one has a southwestern kick to it, which I like. It just depends on whati's most important to you. If you don't care about carbs I would probably pick the one with rice.

  5. Hi Dolores, very creative how you made it work with what you had. But you must try Poblanos (sometimes called Pasillas, great flavor and only slightly spicy. And just think of that chopping as exercise!

  6. OK, Kalyn, I finally succumbed and have been doing SB for five days now. Tonight I fixed the stuffed peppers, but I had to do some substitutions. I don't think I know what a poblano pepper is, so I added a can of chopped green chiles. No taco seasoning in the cabinet, so I added the kind of spices you have in your homemade seasoning. But the biggest challenge was that I didn't have sausage, but I had quite a bit of roast chicken. I chopped the chicken up in really small pieces and then, to add some flavor and because I thought it might be a little dry, I added some chipotle sauce I had in the fridge. Carl thought it was great, but he salts everything — a no-no for me now. It was the most chopping I'd done in a while. One of these days I'll follow the recipe as created! Thanks.

  7. Thanks Marcela, hope you enjoy!

  8. wow! i adore this recipe! Looks so tasty! Great job!

  9. Pam, I think you would like it.

  10. I bet I would love this, I loved the cauliflower "risotto" that I made. I must have missed your post on cauliflower rice!

  11. Karen, me too. Hope you enjoy it!

  12. I will definitely try this recipe. I love adding cauliflower to my recipes because its tasty and low carb!

  13. Samantha, I wouldn't recommend using frozen cauliflower. Since it's already softened from being frozen I'm afraid it would just turn to mush with this long cooking time in the oven.

  14. Can you use frozen caulifower? If so, how would you go about it- thaw then process?