Slash the calories and carbs! This colorful, flavorful dish is high in cancer fighting antioxidants and makes a healthy treat the whole family will get excited about.
Keto Low Carb Low Glycemic Gluten Free
Prep Time: 20 mins | Total Time: 50 mins | Makes 4 Servings
4 large rainbow-colored bell peppers
½ cup marinara sauce for the filling and enough extra sauce to cover the bottom of a 9x12 baking dish
1 lb ground turkey (alternate options are beef or Italian sausage)
2 tablespoons extra virgin olive oil
2 cups frozen or fresh chopped riced cauliflower
1 small onion, diced
4 cloves garlic, finely chopped
1 large handful spinach, Chopped
1 cup shredded mozzarella plus a little extra for garnishing the tops
Pinch salt and pepper to taste
1 tablespoon chopped, fresh basil
1 tablespoon dried oregano
1 tsp cumin
2 tsp chili flakes
Garnish: Avocado, oregano
Heat oven to 375.
Slice 4 raw peppers lengthwise in half, deseed.
Pour enough marinara sauce on the bottom of the baking dish to cover.
Place the 8 raw halves of the peppers upright into the baking dish.
Add 1 tablespoon olive oil in a pan and brown the crumbled sausage until you see no pink at all, then remove and drain on paper towels.
Wipe out pan of excess grease then add the onion, garlic, and riced cauliflower and cook until slightly soft then toss and add the chopped spinach to let it wilt.
In a bowl, combine the drained sausage and cooked cauliflower mixture. Add ½ cup mozzarella and herbs tossing well
Fill each raw pepper with the filling, packing in tight
Cover pan with foil and bake for 30 minutes then remove pan and change oven temp to 400
Take the foil off, sprinkle the tops with remaining shredded mozzarella.
Once cheese is melted and the moisture is reduced, they are ready to serve.