Still at this remake recipes into a healthier version initiative. I love stuffed peppers- the roasted, smoky taste of the pepper filled with a bounty of seasonal veggies diced small, hearty ground lamb, homemade tomato sauce all topped with a crispy layer of melty cheese on top. Delicious. But, not the most healthy option for dinner. This week I took one of my fave versions of stuffed peppers (inspired by Food52), and made some swap-outs to make it less carby and fatty.
As with any of my recipes, you could sub whatever protein you like- tofu, ground beef, ground chicken- whatever suits you. The big game changer is swapping out the orzo for cauliflower rice. I am not here to say cauliflower rice is the tastiest thing in the world, but like other foodstuffs, it adopts the flavors you pair it with. Really it just becomes another veggie that serves to bulk up your dish. Also, I use halloumi cheese (highly rec if you have not tried), but an easy switch is bulb mozzarella. This recipe makes 3 full peppers.
- 1 tablespoon canola oil
- 1/2 pound ground turkey
- 1 teaspoon kosher salt, divided, plus more to taste
- 6 cloves garlic, minced
- 1 medium white onion, diced
- 1 (14.5-oz) can diced fire-roasted tomatoes
- 10 ounces riced cauliflower
- 1 1/4 teaspoons chili powder
- 1 1/4 teaspoons ground cumin
- 3/4 teaspoon ground allspice
- 3 bell peppers (I used yellow)
- Extra-virgin olive oil
- 1 cup roughly chopped parsley leaves, loosely packed
- 8 ounces halloumi cheese, cut into ½ inch dice
- 2 tablespoons freshly squeezed lemon juice
- Add the canola oil to a large skillet and set over medium heat. When the oil begins to shimmer, add the ground turkey and season with ½ teaspoon of salt. Let the turkey cook undisturbed for about 30 seconds to develop some caramelization, then break the meat into small crumbles.
- Add the onion and another ¼ teaspoon of salt. Cook the onion and turkey together for 3 to 5 minutes, stirring regularly. When the onion begin caramelize, add the garlic, and cook until the garlic is fragrant.
- Add the tomatoes (including their juice) and another ¼ teaspoon of salt, and the riced cauliflower. The water content from the content will cook off as you continue to saute. Once liquid has reduced and riced cauliflower is combined with mixture, turn off heat.
- Heat the oven to 450°F. Cut the peppers in half lengthwise. Use a paring knife or spoon to remove all seeds, and trim white pith inside the pepper. Arrange the peppers cut-side up on a rimmed sheet pan lined with foil. Drizzle the peppers with olive oil and season each one with a pinch of salt. Roast for 25 minutes.
- While those are in the oven, roughly chop the parsley and add to the turkey mixture, along with the halloumi and lemon juice. Stir to combine, then taste and adjust with more salt as necessary.
- Remove the peppers from the oven after they have roasted for 25 minutes. Evenly divide the filling between the roasted peppers. Return the sheet pan to the oven, and cook for 15 minutes, until the peppers look slightly charred and the cheese is melty.
I had a fair amount of filling left. I put it in some tupperware and for the next two days heated up the filling and cooked an over easy egg to put on top. It made the perfect breakfast, and I think the runny yolk added even more dimension to an already delicious dish!