Ingredients
- 6 bell peppers seeded and halved
- 3 cups cauliflower cut into florets
- 1 tablespoon olive oil
- 1 pound ground chicken or turkey
- 1 1/8 teaspoons sea salt
- 1 1/2 teaspoons cumin
- 1 1/2 cups salsa of choice
- Cilantro for garnish
- Avocado for garnish
Instructions
- Preheat your oven to 350℉.
- Place the peppers in a large pot and cover with water. Bring to a boil and cook until they just begin to soften, about 2-3 minutes.
- Drain the peppers and pat them dry. Place them cut-side up in a large dish.
- While the peppers are boiling, place the cauliflower in a food processor and pulse until broken down and rice-like.
- Heat the oil in a large pan on medium-high heat. Cook the cauliflower until lightly brown, about 4-5 minutes.
- Add in the turkey, salt and cumin, and cook until the meat is no longer pink inside, about 5-7 minutes, breaking it up as it cooks.
- Add the salsa and cook until the liquid begins to evaporate, about 3-4 minutes
- Fill the peppers and bake uncovered until the peppers are tender, about 20-30 minutes.
- Serve with cilantro and avocado on top.