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Turkey and Veggie Stuffed Peppers with Cauliflower Rice

Healthy stuffed peppers filled with seasoned ground turkey, cauliflower rice, and veggies—high-protein and meal-prep friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Healthy
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 bell peppers tops removed, seeded
  • 2 tbsp water for baking dish
Filling
  • 1 tbsp olive oil
  • 1/2 yellow onion diced
  • 2 garlic cloves minced
  • 1 lb ground turkey 93% lean
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 2 cups cauliflower rice fresh or frozen
  • 1 cup diced tomatoes canned
  • 2 cups baby spinach chopped
  • 1/2 cup shredded mozzarella optional topping

Equipment

  • Baking dish
  • Large skillet
  • Knife
  • Spoon

Method
 

  1. Preheat oven to 375°F (190°C). Place peppers upright in a baking dish and add 2 tbsp water to the bottom.
  2. Heat olive oil in a skillet. Sauté onion 3–4 minutes, then add garlic for 30 seconds.
  3. Add ground turkey and spices. Cook until browned, breaking it up as it cooks.
  4. Stir in cauliflower rice and diced tomatoes. Simmer 3–5 minutes to combine and reduce moisture.
  5. Fold in spinach until wilted. Taste and adjust salt/pepper.
  6. Stuff peppers with filling. Cover dish with foil and bake 22–28 minutes until peppers are tender.
  7. If using cheese, uncover, add on top, and bake 3–5 minutes to melt. Rest 5 minutes before serving.

Notes

Watery filling? Cook off moisture from cauliflower rice before stuffing.
Make it spicy: Add diced jalapeño or a pinch of cayenne.
Meal prep: Store up to 4 days; freeze up to 2 months.