You'll get a double dose of veggies when you stuff these peppers with riced cauliflower. Include feta cheese, pine nuts, and ground turkey in the mix for a tasty, hearty supper.




  • Preheat oven to 400°F. Cut sweet peppers in half lengthwise; remove stems, seeds, and membranes. Place four of the pepper halves in a 2-qt. square baking dish; add 2 Tbsp. of the water. Microwave, covered, 4 minutes or until crisp-tender, rearranging once; drain. Repeat with remaining pepper halves and water.

    In a 10-inch skillet heat oil over medium heat. Add next nine ingredients (through cayenne pepper); cook until turkey is browned. Stir in cauliflower and/or broccoli; heat through. Remove from heat. Stir in cilantro and cheese.

    Arrange pepper halves, cut sides up, in a 3-qt. rectangular baking dish. Fill each half with about 1/2 cup turkey mixture. Bake, covered, 15 minutes. Sprinkle with pine nuts. Bake, uncovered, 8 minutes more or until heated through and pine nuts are toasted. Sprinkle with mint and, if desired salt and ground black pepper.

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Nutrition Facts

440 calories, 26 g fat (7 g saturated fat, 7 g polyunsaturated fat, 9 g monounsaturated fat), 106 mg cholesterol, 923 mg sodium, 23 g carbohydrates, 7 g fiber, 13 g sugar, 31 g protein.