Stuffed Peppers with Cauliflower Rice

Ingredients 

• 2 Bell peppers
• 3/4 Cup cauliflower rice
• Nonstick cooking spray
• 6 oz Extra lean ground turkey
• 1/4 tsp Salt & black pepper (optional)
• 1/2 cup Part skim shredded mozzarella cheese
• 1/2 cup Tomato sauce
• 1/4 cup Part skim shredded mozzarella cheese (for topping)

Directions

1. Preheat oven to 350 degrees F
2. Slice off the top of each pepper. Remove seeds and membranes; rinse peppers. In a large pot, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain. Set peppers aside in an oven safe casserole dish
3. Heat a medium sized nonstick skillet over medium heat and add cauliflower rice to pan. Dry fry the rice, mixing as you go for 3 minutes. Remove rice from heat, place in medium sized bowl and set aside
4. Spray the medium skillet with nonstick cooking spray and place over medium heat. Add ground turkey and cook until done. Season with salt and pepper (optional), mixing as you go to break up the turkey
5. Once turkey is cooked through, remove from heat
6. Combine ground turkey, cauliflower rice, 1/2 cup mozzarella cheese and tomato sauce in one bowl. Mix to combine. Spoon half of mixture into each bell pepper in the casserole dish.
7. Cover peppers tightly with foil. Bake 10 minutes. Uncover and bake 15 minutes longer or until peppers are tender. Remove peppers from oven and sprinkle with remaining cheese. Return to oven and allow cheese to melt.

Serving size: 1 pepper
Nutrition facts per 1 serving: 354 calories; 21 g fat; 15 g carbohydrate; 6 g fiber; 32 g protein