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Cali-Stuffed Bell Peppers

Ingredients

½ c Cali’flour Foods Crust pulsed into crumbs (Original Italian or Sweet Red Pepper)
1 lb ground turkey
2 c cauliflower rice
2 T extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
2 cloves of garlic, minced
1 (14.5-oz.) can diced tomatoes
1 t dried oregano
Kosher salt
Freshly ground black pepper
4 large bell peppers, tops and cores removed
½ c shredded Monterey jack
Fresh parsley, chopped for garnish

Cali-Stuffed Bell Peppers

Prepare Filling

Wash peppers, cut off stem tops, and remove seeds. Season peppers on the inside with salt and pepper. Set aside.

On stovetop, in a skillet, warm 2 T olive oil to med heat. Add onion and saute until slightly tender 2-3 min then add garlic for 1 min followed by ground turkey. Continue cooking until browned. Add oregano and salt and pepper to taste. Drain any excess fat. Add tomato sauce and cauliflower rice. Cook for 2 min, stirring frequently. Taste mixture and add any additional seasoning. Remove from heat.

Prepare Dish

Preheat oven to 375. Divide mixture between all 4 peppers. Place peppers in a deep baking dish. Cover with foil, bake for 25 minutes. Uncover and add Cali’flour crumbs and cheese on top of each pepper. Return to bake for additional 5-10 min, until peppers are fully cooked, cheese melted and crumbs slightly browned. Remove from oven. Serve and enjoy!

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Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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