Turkey stuffed bell peppers

Preheat your oven to 180°C (356°F).
Wash the bell peppers, then cut the tops off and remove the seeds and membranes from the inside.
In a large skillet over medium heat, cook the lean ground turkey until it's no longer pink. Break it up into small pieces as it cooks. Remove any excess fat.
Add the chopped onion and minced garlic to the skillet with the turkey. Cook for a few minutes until the onion becomes translucent.
Stir in the cooked cauliflower rice, canned diced tomatoes, low-sugar tomato sauce, dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
Stuff each bell pepper with the turkey and cauliflower rice mixture. Press down gently to pack the filling.
Place the stuffed bell peppers in a baking dish.
In a separate bowl, mix together the ingredients for the tomato sauce: canned diced tomatoes, dried basil, dried oregano, salt, and pepper.
Pour the tomato sauce over the stuffed bell peppers.
If desired, sprinkle a small amount of grated Parmesan cheese over the top of each stuffed pepper, or omit it for a lower-fat option.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
After 25 minutes, remove the foil and bake for an additional 15 minutes or until the bell peppers are tender and the filling is heated through.
Remove from the oven and let them cool slightly before serving.
This diabetic-friendly version of Turkey-Stuffed Bell Peppers is lower in carbohydrates and sugar, making it a suitable option for individuals with diabetes. Enjoy your meal!

Turkey stuffed bell peppers

Ingredients

Stuffed Bell Peppers

Tomato Sauce

Instructions