Cabbage Stuffed Peppers

Not only have we had an abundance of zucchini, but we also have enormous amounts of bell peppers. I will probably create a dozen new stuffed pepper recipes just to use them up! This is apparently the first of many! Cabbage has such a bold flavor but is so easy used in many recipes. Typically, stuffed peppers consist of rice. Instead of rice, I finely shredded some cabbage in my food processor and it worked great. Similar to cauliflower rice, cabbage rice is low-carb, low-fat, all natural, gluten-free and overall healthier than traditional white rice. It’s an easy way to get extra veggie servings in your meals. This recipe makes 4 servings

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1/2 lb ground turkey, browned

1 cup cabbage, riced (could easily substitute cauliflower rice)

1/2 cup onion, finely diced

1/2 cup shredded cheese

2 tsp balsamic vinegar

1 Tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp roasted red pepper

1/2 tsp oregano

4 large bell peppers

 

  • To prepare bell peppers, cut off tops and remove seeds from inside. Place on a sheet of foil and drizzle with a little olive oil.
  • In a large bowl, combine all ingredients. Stir until well combined. Spoon into prepared bell peppers.
  • Cook in the oven at 350F for about 20 minutes or cook on a hot grill for about 20 minutes.

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