I have been trying to change things up in the kitchen lately with some new recipes. My kids and husband are currently hooked on cauliflower. I roast it, serve cauliflower tots, and make my husband’s favorite, Buffalo Cauliflower. I’m loving it as an alternative to heavy carbs. While at the grocery store I found cauliflower/sweet potato rice by Green Giant. Brilliant. Takes all the work out of ricing cauliflower. I was inspired and decided to use it to make a super healthy stuffed pepper. My kids have never had stuffed peppers so I hoped for the best and it was a SUCCESS.

Ingredients

3 bell peppers cut in half

1lb Ground turkey or chicken

1/2 medium chopped red onion

3 gloves garlic

1 bag riced cauliflower/sweet potato (cooked)

14.5 oz can crushed tomatoes

2 cups baby kale or baby spinach

1/2 cup chicken or veggie stock

1/2 cup water

1 cup shredded mozzarella

salt & pepper

Preheat oven to 400°F

Start making stuffing mixture. Start by sauteing the onion and garlic with a couple tablespoons of olive oil. Then add in ground chicken and season with salt and pepper. Cook through.

Add in crushed tomatoes and stock.

Cook riced cauliflower mixture in the microwave and then add to skillet.

Add baby kale or baby spinach and cook until it starts to wilt.

Stuff the peppers with the mixture.

Top with some shredded mozzarella and add water to the bottom of the dish.

Cover with foil and bake for 25 minutes.

Uncover and bake for another 10 minutes.

I like the peppers to still  maintain a little structure and have bite to them. If you prefer them super soft, bake cover for an additional 10 minutes, the uncover.

They were a delicious. The kids really liked them which actually surprised me, and my husband didn’t miss the usual sausage and rice we typically make. Logan even said, “Wow Mom, these are like all vegetables but it tastes really good.” Score!! #winning

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Super Healthy Stuffed Peppers

Super delicious peppers stuffed with ground chicken and cauliflower/sweet potato rice.

Course Main Course

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Author Sheri (When the Kids Go To Bed)

Ingredients

• 3 bell peppers cut in half
• 1 lb Ground turkey or chicken
• 1/2 medium chopped red onion
• 3 gloves garlic
• 1 bag riced cauliflower/sweet potato cooked
• 14.5 oz can crushed tomatoes
• 2 cups baby kale or baby spinach
• 1/2 cup chicken or veggie stock
• 1/2 cup water
• 1 cup shredded mozzarella
• salt & pepper

Instructions

1. Preheat oven to 400°F

2. Start making stuffing mixture. Start by sauteing the onion and garlic with a couple tablespoons of olive oil. Then add in ground chicken and season with salt and pepper. Cook through.

3. Add in crushed tomatoes and stock.
4. Cook riced cauliflower mixture in the microwave and then add to skillet.
5. Add baby kale or baby spinach and cook until it starts to wilt.
6. Stuff the peppers with the mixture.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for another 10 minutes.

Recipe Notes

I like the peppers to still maintain a little structure and have bite to them. If you prefer them super soft, bake cover for an additional 10 minutes, the uncover.