Low Carb Pesto Stuffed Bell Peppers

Fresh basil is one of my favorite herbs to cook with. It’s no surprise that I loooove pesto, but because it’s high calorie per serving, I try to use it sparingly. I’ve created a recipe that has the pesto flavor, but is low calorie and low carb. If you’re a pesto fan like I am, give this recipe a try! At a whopping 13g of protein and 160 calories per stuffed pepper, these are definitely worth a try!

Prep time: 15 minutes

Cooking time: 20 minutes

Servings: 10

Ingredients

10 medium red bell peppers
1 lb ground turkey (I used 93/7)
1 lb riced cauliflower
1 serving of pesto (I used the Kirkland brand)
1 tbsp water
1 tbsp white vinegar
1.5 ounces shredded mozzarella
Salt
Pepper
Garlic powder
Red chili flakes
Fresh basil for garnish

Kitchen tools:

Large skillet
Cookie sheet
Small bowl
Spatula for mixing

Instructions:

Preheat oven to 400 degrees.
Cut the tops off of the bell peppers.
If the baking sheet is not nonstick, line the baking sheet with foil/parchment paper and place the bell peppers cut side down. Bake for 10 minutes.
Turn on skillet and spray with cooking oil (or add oil of choice if not using a nonstick pan).
Add ground turkey, and season to taste. Cook the turkey all the way through.
Add the riced cauliflower and cook for an additional five minutes.
In a small bowl, add the pesto, water and vinegar. Mix well and drizzle over turkey/cauliflower mixture.
Cook on low for five minutes.
When the bell pepper is done, flip them over and fill each bell pepper with the turkey/cauliflower mixture.
Add cheese to each bell pepper and bake for 10 minutes.
Remove bell peppers from the oven and garnish with basil.