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Overhead view of six colorful Mexican stuffed peppers filled with black beans and rice on a baking sheet.

Simple Cauliflower Rice Stuffed Bell Peppers

A wholesome and delicious twist on classic stuffed peppers, featuring a savory filling of lean ground turkey, finely riced cauliflower, diced tomatoes, and aromatic spices, all baked to perfection in tender bell pepper halves.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American, Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Bell Peppers
  • 4 large bell peppers any color, halved lengthwise, seeds and ribs removed
  • 1 tbsp Olive oil for greasing baking dish
For the Cauliflower Rice Filling
  • 1 tbsp Olive oil
  • 1 lb Lean ground turkey or lean ground beef
  • 1 medium Yellow onion finely diced
  • 2 cloves Garlic minced
  • 1 can Diced tomatoes 14.5 oz, undrained
  • 2 tbsp Tomato paste
  • 1 tsp Dried oregano
  • 1/2 tsp Dried basil
  • 1/2 tsp Ground cumin
  • 1/4 tsp Black pepper
  • 1/2 tsp Salt or to taste
  • 1 bag Frozen riced cauliflower 12 oz, or 3 cups fresh riced cauliflower
  • 1/2 cup Chicken or vegetable broth
  • 1/2 cup Shredded mozzarella cheese or a blend of cheddar/Parmesan, divided
  • 2 tbsp Fresh parsley chopped, for garnish (optional)

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare Bell Peppers
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil. Wash bell peppers, cut them in half lengthwise, and remove all seeds and white ribs. Place the pepper halves cut-side up in the prepared baking dish.
Cook the Filling
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  2. Add the lean ground turkey to the skillet. Break it apart with a spoon and cook until fully browned, about 5-7 minutes. Drain any excess fat from the skillet.
  3. Stir in the diced tomatoes (undrained), tomato paste, dried oregano, dried basil, ground cumin, black pepper, and salt. Bring the mixture to a gentle simmer.
  4. Add the riced cauliflower (if using frozen, no need to thaw) and chicken or vegetable broth to the skillet. Stir well and continue to cook for 3-5 minutes, allowing the cauliflower to soften slightly and absorb flavors. Remove from heat.
  5. Stir in half of the shredded mozzarella cheese (1/4 cup) into the cauliflower rice filling until melted and combined.
Stuff and Bake
  1. Evenly spoon the cauliflower rice filling into each bell pepper half, mounding it slightly.
  2. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. This helps to steam the peppers, making them tender.
  3. Remove the foil. Sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top of the stuffed peppers. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the peppers are tender-crisp and the cheese is melted and bubbly.
Serve
  1. Carefully remove the baking dish from the oven. Let the peppers cool for a few minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot.

Notes

For a vegetarian option, omit the ground turkey and add a can of drained black beans or lentils along with sautéed mushrooms for extra texture and protein. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.