Kalyn's Kitchen

Cauliflower Rice Southwestern Stuffed Peppers

Cauliflower Rice Southwestern Stuffed Peppers are loaded with interesting flavors and this is delicious for a healthy low-carb dinner option!

PIN Low-Carb Cauliflower Rice Southwestern Stuffed Peppers!

Cauliflower Rice Southwestern Stuffed Peppers finished peppers on serving plate

Cauliflower Rice Southwestern Stuffed Peppers are a delicious version of stuffed peppers that uses cauliflower rice! Don’t you love the idea of Cauliflower Rice Stuffed Peppers? I’m starting to explore the possibilities with this idea of substituting low-carb grated cauliflower for rice. Of course,  I’m a huge cauliflower fan so I love the cauliflower rice on its own. However even for people who aren’t big of fans of cauliflower I think you might enjoy these stuffed peppers with cauliflower rice 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.

What ingredients do you need for this recipe?

  • ground turkey
  • olive oil
  • bell peppers, any color
  • onion
  • Poblano pepper,
  • Kalyn’s Taco Seasoning (or use your favorite purchased Taco Seasoning Mix)
  • Vege-Sal (affiliate link) (or slightly less regular salt)
  • cauliflower
  • grated Mozzarella cheese

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers process shots collage

How to Make Cauliflower Rice Southwestern Stuffed Peppers:

(Scroll down for complete printable recipe.)

  1. 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.)
  2. 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.
  3. Cut the cauliflower into small pieces and buzz in the Food Processor (affiliate link) just until pieces are about the size of grains of rice. (I haven’t tried making this with frozen cauliflower rice.)
  4. Chop the Poblanos, pepper ends, and the onion.
  5. Saute chopped onion with some taco seasoning, then add the peppers and cook a couple minutes more.
  6. Add the cauliflower to the pepper/onion mixture and cook about 5 minutes. Then mix in the browned turkey.
  7. Let the mixture cool for a minute or two, then mix in the grated cheese.
  8. Use a spoon to fill each pepper with the onion/pepper/turkey mixture.
  9. Top each pepper with one tablespoon grated Mozzarella.
  10. Bake at 375F/190C 30-40 minutes, or until the pepper is as done as you prefer and the cheese is starting to brown.

Cauliflower Rice Southwestern Stuffed Peppers square image of finished peppers on plate

More Delicious Stuffed Peppers:

Stuffed Green Peppers with Brown Rice, Turkey Italian Sausage, and Parmesan 
Low-Carb Stuffed Peppers Recipes
Stuffed Peppers with Italian Sausage and Ground Beef

Weekend Food Prep:

This recipe has been added to a 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 close-up photo

Cauliflower Rice Southwestern Stuffed Peppers

Yield 6 servings
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes

Cauliflower Rice Southwestern Stuffed Peppers make a perfect low-carb meal meal for anyone who likes Southwestern flavors!


  • 1 lb. ground turkey (see notes)
  • 4 olive oil, divided (or slightly more, depending on your pan)
  • 6 bell peppers, any color
  • 1 small onion chopped
  • 1 large Poblano pepper, finely chopped (see notes)
  • 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


  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 (affiliate link) 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 (affiliate link) (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. This can probably be made with frozen cauliflower rice, but I haven't tried it that way.)
  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 (affiliate link) 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.
  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.


Use ground beef instead of turkey if you prefer. Poblano Peppers are often called Pasilla Peppers in U.S. grocery stores. I used Kalyn’s Taco Seasoning and Vege-Sal (affiliate link) for this recipe.

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. 

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 351Total Fat: 24gSaturated Fat: 6gUnsaturated Fat: 16gCholesterol: 86mgSodium: 156mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 23g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Oven Dinners to 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.

Pinterest image of Cauliflower Rice Southwestern Stuffed Peppers

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    20 Comments on “Cauliflower Rice Southwestern Stuffed Peppers”

  1. I make stuffed peppers all the time using either ground 85/15 beef, or turkey. But I also mix in either ground Italian sausage or chorizo. I do not precook anything_instead I bake at 250 for a long time with a temperature probe in one pepper to signal me when it is time to check the others. I use instant brown rice. Since I am trying to reduce carbs; I will try the cauliflower substitute.

  2. 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.

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

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

  5. 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.

  6. 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!

  7. 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.

  8. Thanks Marcela, hope you enjoy!

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

  10. Pam, I think you would like it.

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

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

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

  14. 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.

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