Unstuffed Pepper Bowls

Ingredients

• 2 Tbsp olive oil, divided
• 1 small yellow onion, diced, 1 cup
• 2 cups chopped bell pepper, any color
• Salt and freshly ground black pepper, to taste
• 1 lb lean ground turkey
• 2 cloves garlic, minced, 2 tsp
• 1 tsp chili powder
• 1 tsp ground cumin
• Few dashes cayenne pepper, optional
• 1 can diced tomatoes, drained
• 3 Tbsp minced fresh parsley
• 2 pkgs. frozen cauliflower rice, cooked according to package instructions and seasoned with salt
• 1 cup finely shredded cheddar cheese, optional

Directions

1. Warm 1 Tbsp olive oil in a 12-inch non-stick skillet set over medium-high heat. Add the onion and cook for 2 minutes, then stir in the bell peppers. Season with salt and pepper, and continue cooking until the peppers have softened, about 6 minutes. Spoon the pepper mixture onto a plate.
2. Add the remaining 1 Tbsp olive oil to the same skillet over medium-high heat. Drop in the turkey in big pieces and season with salt and pepper. Leave it alone until the underside browns, about 2 minutes, then turn and stir. Cook for about 2 minutes more, breaking it into smaller pieces, until it is nearly cooked through. Add the garlic, chili powder, cumin and cayenne. Cook until the turkey is done, then stir in the tomatoes and the pepper mixture and heat everything together, about 1 minute. Mix in the parsley.
3. Divide the cauliflower rice among plates, add the cheddar cheese on top, and spoon the ground turkey mixture over it. Serve warm.