Stuffed Poblano Peppers
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- 8 poblano peppers
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 3 tbsp taco seasoning (more to taste)
- 4 cups cauliflower rice
- 1 lb 99% lean ground turkey
- 1 cup shredded part skim mozzarella cheese
Preheat the oven to 450 degrees. Roast the poblano peppers on a cookie sheet for 10-15 minutes until they begin to soften.
While the peppers are roasting, add the oil, onions, and spice mix to a skillet heated over medium. Cook for about 5 minutes until the onions begin to soften. Then add the cauliflower and cook for an additional 5 minutes until the cauliflower begins to soften as well.
Add the ground turkey to the skillet and cook for an additional 5-7 minutes or until cooked through.
Once the peppers are cool enough to handle, make a slit in each pepper and remove the seeds and ribs. Then fill each pepper with the chorizo and cauliflower mixture, dividing it evenly among the four peppers. Place each pepper side by side in a baking dish and sprinkle with 1/2 cup of cheese.
Bake for 10-15 minutes until the cheese is bubbly. Enjoy!
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