Sandi V found this fabulous recipe on one of the sites that Jayne found for us a while ago. Annette made these for us a few months back and they came out fantastic. They are so easy to make and really are a meal all by themselves. Enjoy!

Stuffed Peppers with Cauliflower Rice

Makes 4 servings – 3 points per serving (based on 6 oz. of ground turkey)

Ingredients:
1 pound ground turkey or chicken (I used 6 oz. of pre-cooked ground turkey)
1 (12 oz.) package Green Giant Riced Cauliflower & Sweet Potato (I used the riced cauliflower medley)
1 small onion, chopped (I like onion so I put in a little more)
2 cloves garlic, minced
½ tsp. Salt
1 ½ cups shredded mozzarella cheese, divided (I use the skim milk mozzarella)
1 (15 oz.) can tomato sauce
2 Tbsp. Grated Parmesan cheese
½ tsp. Italian seasoning (I use oregano, basil, and parsley) (You can also make this using Mexican spices instead – cumin, cilantro, and taco seasoning)
4 medium red or green bell peppers, halved lengthwise and seeded
Directions:
Prep 15 min
Cook 40 minutes
Readin in 55 minutes
  1. Preheat oven to 375 degrees
  2. Cook turkey, Riced Cauliflower, onion, garlic and salt in a large non-stick skillet over medium-high heat 10 minutes, stirring occasionally, until turkey is no long pink and vegetables are tender.
  3. Stir in 1 cup mozzarella, 1 cup sauce, Parmesan cheese and seasonings.
  4. Arrange pepper halves in a 3 qt. Baking dish.
  5. Evenly fill peppers with turkey mixture. Top each pepper with remain sauce.
  6. Cover and bake 25 minutes or until hot.
  7. Remove cover, sprinkle with remaining mozzarella and bake 5 minutes or until cheese is melted.