Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Makes 6 peppers.
1 lb. lean ground turkey (I used 90% lean)
2 tsp. + 2 tsp. olive oil (or slightly more, depending on your pan)
6 bell peppers, any color
1 small onion chopped
1 large Poblano (Pasilla) pepper, finely chopped
1 teaspoon Taco Seasoning Mix
1 tsp. Vege-Sal (or slightly less regular salt)
1/2 large head cauliflower
1 cup + 6 T grated low-fat Mozzarella
Heat 2 teaspoons olive oil in a non-stick frying pan, add the ground turkey breaking it apart with your fingers as you put it in the pan, and cook turkey over medium-high heat until the turkey is completely cooked and starting to brown, about 10-12 minutes. Use your turner or a potato masher to break the meat apart as it cooks. (Most ground turkey will release some water, just keep cooking and let that evaporate.)
Use a spoon to stuff each pepper with the mixture, pressing it down tightly with the spoon. (Holding each pepper over the pan is less messy than trying to stuff the peppers in the dish.) When all the peppers are filled, top each one with one tablespoon of grated Mozzarella. Bake 30-40 minutes, depending on how cooked you prefer the whole peppers (I like mine slightly crisp still) or until the cheese is lightly browned. Serve hot.