Healthy Tex-Mex Stuffed Peppers

Recipe from The Frugal Foodie

Serves 6

6 large bell peppers (any color)
1 head cauliflower
2 tablespoons olive oil
2 cloves garlic, crushed
¼ cup yellow onion, chopped
1 pound ground turkey
1 cup frozen corn
1/4 cup water
1 cup canned black beans, drained and rinsed
2 8 oz. cans tomato sauce
3 tablespoons low sodium taco seasoning
¼ teaspoon cayenne pepper, or to taste (optional)

  1. Preheat oven to 350 degrees.
  2. Cut tops off peppers and remove insides and seeds. Cut part of bottom if needed to make them stand up. Put in a large stock pot, cover with water, bring to a boil and boil for 3-5 minutes.
  3. Remove leaves and stems from cauliflower head. Cut into florets. Place in blender or food processor and blend on pulse until it resembles rice. Set aside 3 cups of cauliflower for this recipe and save the rest for later.
  4. Heat olive oil in a large pan. Add garlic and onion and sauté until onions start to be translucent. Add turkey. Cook until browned and drain any excess fat.
  5. Add remaining ingredients. Let simmer for 8-10 minutes.
  6. Stand par-cooked peppers up in a large casserole dish. Spoon mixture evenly into peppers. Cover with aluminum foil and let bake for 30 minutes.