Southwest Stuffed Peppers Low Carb – Healthy Keto
I made these southwest stuffed peppers low carb version for my family this week and they were a big hit!! I’m always so excited when my low carb recipes are also family friendly and easy. Those are my criteria for every recipe 1. low carb 2. family favorite 3. easy.
I used my basic recipe for turkey taco meat (click here for the recipe) for the meat portion of the southwest stuffed peppers low carb style. (I just realized I didn’t add the chili powder for the peppers, but it didn’t matter.) And for the “rice” I used cauliflower rice and I made it into a green chile cauliflower rice. I have another recipe for Mexican cauliflower rice that makes more a of a traditional Mexcian rice (red color, click here for this recipe) that you could use as well. I didn’t want the tomato flavor in both the rice and turkey taco meat because i thought it may just become all one flavor. So this was a green and red version of the southwest stuffed peppers low carb style.
Although it could all be cooked up together for an even faster version of the recipe too. Just make sure you brown the turkey meat first, then add the rice.
You could also just fill the peppers with the turkey taco meat or just with cauliflower rice for an even lighter approach. Play with what you like and add it to the peppers:) See don’t they look so delicious?
One more funny note about my family, every person likes a different color of bell pepper. I like any of them but green bell peppers, one of my daughters likes red bell peppers and one likes orange bell peppers. Oh and my husband will eat any of them????
One more funny thing, my husband eats more keto than I do, so he added even more cheese to his????
| Prep Time | 3 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 4 bell peppers I used a mix of colors
- 1 bag frozen cauliflower rice
- 4 oz diced green chiles optional
- 1 tbs cumin
- 1/2 cup green salsa Add more for more flavor
- 1 lb lean ground turkey
- 1/2 cup salsa I used red salsa - add more for more flavor
- 2 tbs garlic powder or tube garlic
- 2 tbs onion flakes
Ingredients
Green Chile Cauliflower Rice
Turkey Taaco Meat
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- Preheat the oven to 350 degrees. Slice peppers in half lengthwise and remove all seeds and ribs.
- If you want softer peppers, rub some olive or avocado oil on them and roast the halves for 10-15 minutes before stuffing them. (I didn't do this and my husband thought they could have been softer). Even easier, just bake them longer after stuffed too.
- Next up the green chile cauliflower rice. Microwave the rice for 4-5 minutes based on your microwave. Then add rice to a frying pan with green chiles, salsa and cumin. Cook until dry ish. You don't want the rice to have liquid still because that will make a soupy stuffed pepper.
- My cauliflower green chile rice looks like this:) Set the rice aside.
- Brown the ground turkey. Once browned add salsa and cook for 2-3 minutes
- Layer the green chile cauliflower rice into the peppers.
- Layer the meat over the green chile cauliflower rice. I made mine little mounds to fit all the meat in the peppers.
- Optional: Add cheese to the tops of the peppers and cook for 20-30 minutes. I let mine cook for 30 minutes until the cheese was bubbly.
- Enjoy:)
i am making this for us 3 When son comes to visit.