This low-point WW riced cauliflower stuffed turkey peppers recipe is incredibly delicious and you won't even miss the traditional rice. The peppers freeze beautifully as well. I love making this recipe and then either freezing half or using for leftovers during a busy week.
WW Stuffed Peppers Ingredients
8 large peppers
2 lbs ground lean turkey
1 large onion
3 cloves of garlic
1 bag of riced cauliflower
1 can diced tomatoes
1 can black beans
1 can tomato paste
2 tbs dijon mustard
2 tbs Worchestershire sauce
2 tbs chili powder
Box of beef broth
1 bag of low-fat Mexican cheese
Salt and pepper to taste
Clean, cut peppers in half and hollow out.
Put in two 9×13 pans
Cook onions and garlic, then add turkey + seasonings
Once cooked, stir in mustard and Worchestershire sauce. Then add tomato paste, diced tomatoes and black beans. Lastly, stir in cauliflower.
Scoop 1/2 cup of mixture into each pepper and top with one tbs of low-fat Mexican cheese.
Add 1 cup beef broth to bottom of each 9×13 pan. Cover pans with foil.
Cook for 45 minutes at 375 degrees.
Two pepper halves are just 2 WW smart points.
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