• 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 zucchini, diced
  • 2 cloves garlic, minced
  • 1 lb ground turkey
  • 1 14.5 oz can unsalted diced tomatoes
  • 1 14.5 oz can unsalted tomato sauce
  • 2 tbsp Mexican seasoning
  • 2 cups cauliflower rice
  • 6 bell peppers, sliced lengthwise
  • ¼ cup fresh cilantro, for garnish
  1. Preheat the oven to 350°F and have a 9x13 baking dish ready.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion, zucchini and garlic, and cook for 2 minutes, stirring occasionally.
  3. Add the ground turkey and cook until browned. Stir in the diced tomatoes and tomato sauce and sprinkle with Mexican seasoning. Stir well and bring to a boil, then reduce heat and simmer, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated.
  4. Add the cauliflower rice and let it cook for another 2 minutes. Then spoon the turkey mixture into the insides of each pepper halves and set on the baking dish.
  5. Bake for 30-35 minutes, until the peppers are tender but still hold their shape. Garnish with cilantro. Enjoy!