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
Freshly ground black pepper
4 large bell peppers, tops and cores removed
½ c shredded Monterey jack
Fresh parsley, chopped for garnish
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.
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!