This yummy low-carb recipe was sent in by Brad S. He made Fat-Burning Machine modifications to a standard stuffed pepper recipe by using cauli-rice instead of white rice.
4 large bell peppers (green, yellow, red or orange)
1 ½ teaspoons olive oil
½ tablespoon butter or non-stick spray
1 medium onion, chopped
1 clove garlic, minced
1 pound ground turkey
1 ½ cups uncooked cauli-rice
1 8-ounce can tomato sauce, divided
1 tablespoon chopped fresh parsley
1 teaspoon sea salt (optional)
¼ teaspoon ground pepper
Preheat the oven to 350 degrees Fahrenheit. While the oven is heating, cut out the top of the peppers and scoop out the seeds. Discard the pepper stems.
Bring 8 cups of water to a boil in a large pot and blanch the peppers until tender-crisp – about 1 minute. Drain and cool the peppers under cold running water using a colander. Allow the peppers to drain upside down in the colander.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic, then stir to evenly distribute over the bottom of the pan. Cook until the onion is soft – about 3 minutes. Add the turkey, chopping it into small pieces with a meat chopper, plastic or wooden spoon. Cook until turkey loses all of its pink color.
Put the turkey mix and the cauli-rice in a large bowl and mix. Then add ½ of the tomato sauce, parsley, salt and pepper. Mix until ingredients are thoroughly blended.
Grease a 2-quart casserole dish with the butter (or non-stick spray.) Use a spoon or hand-stuff the peppers with the mix and place into the casserole dish. Spoon the remaining ½-cup tomato sauce over the peppers.
Cover and bake about 30 to 35 minutes until the peppers are tender and the filling is thoroughly heated.
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