In the Healthy Italian series of recipes, I’m taking my family recipes and making them a little healthier. This low carb version of Stuffed Peppers is so delicious you will not miss the rice, I promise! Just substituting a few ingredients in an established recipe can make a dish so much more healthy for you without sacrificing on flavor.
Start by washing the peppers. Then cut the tops off, core and deseed. Reserve the tops. Set Aside.
Cut the florets off the cauliflower. place them into a food processor and pulse until all the florets resemble grains of rice.
Into a saute pan, add olive oil and onion. Saute until translucent and then add in turkey. Cook until all the liquid has evaporated and then season with salt and pepper. Add to a large bowl.
Into the same pan, add more olive oil and a garlic clove. When the garlic is fragrant, add the riced cauliflower. Season with salt and pepper and saute until the cauliflower is tender, about 5 mins. Add the cauliflower to the bowl with the meat.
To the meat and cauliflower mixture add the grated cheese and gently mix to combine.
Preheat the oven to 400℉.
Into a baking dish, drizzle olive oil. Stuff each pepper with the mixture and place into the oiled baking dish. Top each pepper with marinara sauce and grated cheese. Place the top on the pepper. Cover the dish with aluminum foil and bake air 400℉ for 1 hour or until there peppers are fork tender.