Mom’s Low Carb Stuffed Peppers

by | May 17, 2020

Ingredients

  • 4 Large green peppers
  • 4 cups cauliflower rice
  • Lean ground turkey
  • 1 cup yellow onion
  • 3 tbsp olive oil
  • 1 8 oz can tomato sauce
  • 1/2 cup nutritional yeast
  • 1/4 tsp Pink sea salt
  • 1/4 tsp pepper
  • 1 tsp Red Pepper Flakes
  • 2 eggs

Directions

  1. Cut off the tops of the peppers and save the tops. Clean out the membranes and place peppers in a pot for parboiling. (you can use a steamer) cook peppers until slightly tender. Do not overcook. Drain them and set aside.
  2. Heat oil in a skillet and add onion and tops of chopped peppers, chop the tops. Add ground Turkey, salt, pepper and red pepper flakes. Cook until turkey is browned. Add cauliflower rice and cook for about 5 min until it’s tender and well mixed with turkey mixture. Add 2 eggs and 1/2 cup nutritional yeast. Mix Well.
  3. Prepare a 9×9 pan by saucing the bottom with tomato sauce (save some for topping the peppers)
  4. Fill each pepper with filling mixture and top with Tomato Sauce.
  5. Cover with Aluminum Foil and bake in a 375 degree oven for 40 min.
  6. Remove Foil and bake for an additional 10 min.
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