Low-Carb Cauliflower Rice Southwestern Stuffed Peppers
Low-Carb Cauliflower Rice Southwestern Stuffed Peppers are loaded with interesting flavors and this is delicious for a healthy dinner option! Use Oven Dinners to find more recipes like this one.
Low-Carb 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?
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. 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 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.
How to Make Low-Carb Cauliflower Rice Southwestern Stuffed Peppers:
(Scroll down for complete printable recipe.)
- 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.)
- 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 (affiliate link) just until pieces are about the size of grains of rice. (I haven’t tried making this with frozen cauliflower rice.)
- 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.
- 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.
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!
- 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
- 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.)
- 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.)
- 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.
- Finely chop the Poblano chile and chop the onion.
- 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.)
- 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.)
- 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.
- Stir in the browned turkey and turn off the heat. When the mixture has cooled slightly, stir in the 1 cup of cheese.
- 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.)
- When all the peppers are filled, top each one with one tablespoon of grated Mozzarella.
- 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.
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.
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.
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.