Ingredients:
| 2 medium Large Green Bell Peppers |
| 1 cup cauliflower rice |
| 1 pound Jenny-O Ground Turkey |
| .5 cup Yellow Onions |
| 1 clove Fresh Garlic |
| 1 teaspoon Tones Leaf Oregano |
| 1 tablespoon Parsley fresh |
| 1 teaspoon Morton Coarse Kosher Salt |
| .5 teaspoon Tones Whole Black Pepper |
| 1 tablespoon Lea and Perkins - Original Worcestershire Sauce |
| 1 (8-ounce) can Del Monte Peeled/Diced Tomatoes |
| .5 cup Hunt's Tomato Sauce |
Directions:
Preheat oven to 350 degrees.
Cut the bell peppers in half. Cut out seeds and flesh from the pepper. You can steam or blanch the peppers before we fill and bake them. I blanched them and will walk you through how to do that; Boil enough water so that when the peppers are placed in they will be covered. Once water is boiling, place the peppers in the water and boil for 2-3 minutes. Remove the peppers and place in cold water to stop cooking and retain their color. Let the peppers sit open side down to drain while you move on to the turkey filling.
Brown the turkey in a large saucepan until no longer pink. While browning, add the prepared cauliflower rice, onion and garlic.
Toss in the herbs, salt and pepper, and Worcestershire Sauce. You could substitute another liquid flavoring here like Coconut Aminos or simply a broth. Let simmer for about 5 minutes.
Add the diced tomatoes and tomato sauce. Simmer for another 5 minutes or so.
Place the blanched peppers open side up into a baking dish. Fill the peppers with a generous 1 cup serving of the turkey/cauliflower rice mixture.
Bake until the filling is completely heated through, about 20-25 minutes.
I topped mine with some more of my homemade tomato sauce and fresh parsley ~ Enjoy!
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