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.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
25 mins
bake:
23 mins
total:
48 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

440 calories; fat 26g; cholesterol 106mg; saturated fat 7g; carbohydrates 23g; mono fat 9g; poly fat 7g; insoluble fiber 7g; sugars 13g; protein 31g; vitamin a 7639.8IU; vitamin c 316.9mg; thiamin 0.3mg; riboflavin 0.7mg; niacin equivalents 9.6mg; vitamin b6 1.3mg; folate 161.1mcg; vitamin b12 1.8mcg; sodium 923mg; potassium 1086mg; calcium 226mg; iron 5.3mg.
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