Southwest Stuffed Peppers Low Carb – Healthy Keto Stuffed Pepper Recipe
Servings Prep Time
4servings 3minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
4servings 3minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
Green Chile Cauliflower Rice
Turkey Taaco Meat
Instructions
  1. Preheat the oven to 350 degrees. Slice peppers in half lengthwise and remove all seeds and ribs.
  2. 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.
  3. 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.
  4. My cauliflower green chile rice looks like this:) Set the rice aside.
  5. Brown the ground turkey. Once browned add salsa and cook for 2-3 minutes
  6. Layer the green chile cauliflower rice into the peppers.
  7. Layer the meat over the green chile cauliflower rice. I made mine little mounds to fit all the meat in the peppers.
  8. 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.
  9. Enjoy:)