Low-Carb Cauliflower Rice Southwestern Stuffed Peppers

Ingredients

• 1 lb. ground turkey
• 4 olive oil, divided
• 6 bell peppers, any color
• 1 small onion chopped
• 1 large Poblano pepper, finely chopped
• 1 teaspoon Kalyn's Taco Seasoning
• 1 tsp. Vege-Sal
• 1/2 large head cauliflower
• 1 cup + 6 T grated low-fat Mozzarella

Directions

1. Preheat the oven to 375F/190C. Coat a baking dish with non-stick spray; you want one that holds the peppers upright without much extra room. Warm 2 teaspoons olive oil in a non-stick frying pan, crumble in the ground turkey with your fingers, and cook over medium-high heat until it is cooked through and beginning to brown, about 10-12 minutes. As it cooks, break it up with a turner or potato masher. If the turkey gives off liquid, just keep cooking until it cooks away.
2. While the turkey is on the stove, get the peppers ready. Cut away the stem end, remove the stem, and trim off any white ribs. Carefully shave a little from the bottom of each pepper, just enough so it can stand upright. Set the peppers in the prepared baking dish. Dice the trimmed tops and bottoms until you have at least 1 cup diced peppers, and save any extra for another use.
3. Finely chop the Poblano chile, then chop the onion.
4. Cut the cauliflower into small chunks, then pulse it in a Food Processor or shred it on a large hand grater until the pieces are tiny, roughly like cooked rice. Starting with small pieces helps everything chop evenly.
5. Once the turkey has browned, transfer it to a plate, wipe the pan clean, and warm the remaining 2 tsp. olive oil. If you would rather not wait, use another pan.
6. Cook the onion for about 2 minutes. Stir in the taco seasoning and Vege-Sal and cook for about 1 minute more. Add the diced bell pepper and Poblano, and saute for about 2 minutes. Stir in the chopped cauliflower and cook for about 4-5 minutes, until it begins to soften.
7. Add the browned turkey back to the pan and take it off the heat. After the filling cools a bit, mix in the 1 cup of cheese.
8. Spoon the filling into the peppers, packing it in firmly with the spoon. It is neater to hold each pepper over the pan while filling it rather than trying to do it in the baking dish.
9. After all the peppers are stuffed, sprinkle each one with 1 tablespoon grated Mozzarella.
10. Bake for 30-40 minutes, depending on how tender you like the peppers, or until the cheese is lightly browned. Serve hot.