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Turkey Cauliflower Stuffed Peppers

Stuffed Peppers are a favorite of mine. I’m always trying to come up with new concoctions. I found a winner with these Turkey Cauliflower Stuffed Peppers.

First of all, I want to point out that boiling Peppers is a game-changer (thanks for the pro-tip Rebecca). I usually roast them in the oven for about 45 minutes, but when you boil them it takes about 20 minutes to boil the water and partially cook the peppers. Who doesn’t love saving time? I know I do!

This is also a low carb meal. I decided to replace the rice with Cauliflower Rice and I’m so glad I did. The filling doesn’t stick together as well as it would with rice, but besides that you wouldn’t know the difference with all of those flavorful spices and cheeses working their magic.

Turkey Cauliflower Stuffed Peppers

Servings: 6 servings


  • 1 lb Ground Turkey
  • 1 tbsp Olive Oil
  • 6 Peppers
  • 1 bag Frozen Cauliflower Rice
  • 1 can Diced Tomatoes with Oregano, Garlic, & Basil
  • 2 cups Shredded Mozzarella
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Italian Seasoning
  • 1/2 cup Grated Parmesan


  • In a large soup pot boil water.
  • Cut the tops of the Peppers off and remove the insides.
  • Add Peppers to the boiling water. Cook for 5 minutes. Remove and place in a casserole dish.
  • While the Peppers cool add Olive Oil in a large skillet on medium heat and cook the Turkey. Add Salt, Pepper, Garlic Powder, Onion Powder, & Italian Seasoning. Break up Turkey with a spatula and cook until brown.
  • Once brown remove from heat and add Frozen Cauliflower Rice, Drained Tomatoes, 1 cup Mozzarella, and Parmesan. Mix well.
  • Stuff the Peppers with the mixture.
  • Sprinkle remaining Mozzarella on top.
  • Bake in the oven at 350º F for 45 minutes.
  • Serve with a salad.
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