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
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
Red chili flakes
Fresh basil for garnish
Spatula for mixing
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.
Nutrition: Each bell pepper is approximately 160 calories, 8 g fat, 11 g carbs, and 13 g protein.