Stuffed Peppers with “Rice”

This version of stuffed cubanelle or poblano peppers uses “riced” cauliflower and turkey.  It’s super filling but saves a ton of calories/starchy carbs compared to the regular versions with white or brown rice. that being said, if you include rice in your diet, you could easily substitute a cup of cooked rice for the cauliflower.

Servings: 2
Prep TIme
: 10 min
Cook Time:
 45 min

  • 2 peppers of your choice (I used three because mine were really small, and mixed cubanelles and poblanos) — remove the top stem and seeds
  • 1 lb extra lean ground turkey breast
  • 1 c chopped shitake mushrooms
  • 1/3 c red bell pepper
  • 1/2 head cauliflower
  • 2 ribs celery
  • 3 scallions, sliced thinly
  • 2 cloves garlic
  • paprika, salt, and pepper
  • 1/2 avocado, cut into cubes.
  • cilantro (optional)

(1) Preheat the oven to 375.  While the oven is heating, use a food processor to “rice” cauliflower.  Using the s-blade, pulse the cauliflower until it is finely sliced and has the consistency of rice.  (You could possibly do this using the s-blade attachment to an immersion blender or by creating a very fine dice using a knife, but I’ve never attempted those methods).


(2) Put the peppers into the oven (I put mine straight on to the rack).  Meanwhile, cook the shitake mushrooms for about 10 minutes, stirring frequently.



(3) In a separate pan, cook the turkey with garlic, paprika, salt and pepper until browned.

(4) After 10 minutes, flip the peppers.  Add the celery, cauliflower, bell pepper, and scallions to the mushrooms.  Cook for an additional 10-15 minutes.


(5) Remove the peppers from the oven.  While they cool slightly, add the turkey mixture to the vegetables and cook for an additional 10 minutes.  Stuff the peppers with the turkey mixture and top with avocado and cilantro.


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