Baked Bell Peppers Stuffed with Turkey, Cauliflower, and Herbs

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Lightly grease a baking dish with a small portion of the olive oil.

2. 2

   Cut the bell peppers in half lengthwise, remove the seeds and membranes, and place them cut side up in the baking dish. Bake them for 10 minutes at 400°F (200°C) so they start to soften while you prepare the filling.

3. 3

   Heat a large skillet over medium heat. Add the remaining olive oil, chopped onion, and minced garlic. Cook for 3 to 4 minutes, stirring, until the onion turns translucent.

4. 4

   Add the lean ground turkey to the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until it is no longer pink.

5. 5

   Stir in the riced cauliflower, diced tomato, unsweetened tomato puree, chopped spinach, dried oregano, smoked paprika, ground cumin, salt, and black pepper. Cook for 5 to 6 minutes over medium heat, stirring, until the spinach wilts and the mixture is moist but not watery.

6. 6

   Turn off the heat and mix in the chopped fresh parsley, lemon zest, and lemon juice to brighten the filling.

7. 7

   Remove the peppers from the oven and divide the turkey and cauliflower filling among the 8 pepper halves, pressing lightly so they are well filled.

8. 8

   Bake the stuffed peppers again for 20 to 25 minutes at 400°F (200°C), until the peppers are tender and the filling is fully hot.

9. 9

   Let rest for 5 minutes before serving so the juices can settle. Serve warm.