Spooky Stuffed Bell Peppers


Serves 4
1 pound ground turkey breast
1 large head of cauliflower, cut into pieces
4 large orange bell peppers
14 oz low sugar tomato sauce (little Italy brand)
1 large yellow onion, minced
1 large green bell pepper, minced
2 teaspoons minced garlic
1/4 cup low sodium chicken broth
2 tablespoons parsley
2 tablespoons basil
2 tsp garlic salt
Pam Olive oil spray


  1. The first step is to turn your cauliflower into “rice.” Grate pieces of raw cauliflower in a food processor.
  2. In a skillet, heat olive oil Pam and garlic salt. Add in cauliflower “rice” and cook 5-7 minutes, stirring often to prevent sticking.
  3. Cauliflower will be soft and begin to brown. Turn off the heat and set aside. Turn your oven on to preheat 350*.
  4. In another skillet, brown your turkey completely until all pink is gone. Add in minced onion, minced green bell pepper, minced garlic, parsley, and basil.
  5. Add in chicken broth and let cook down – about 7-10 minutes.
  6. Add in tomato sauce and cauliflower “rice” and let simmer until most of the liquid is gone, stirring often.
  7. While the meat mixture cooks down, cut the tops off of the four orange bell peppers and gently remove the seeds from the inside. With a small paring knife, carefully cut out the eyes, nose, and mouth of the jack-o-lantern.
  8. Fill each bell pepper with the meat mixture and replace the top.
  9. Gently place into the corner of a deep Pyrex dish with the jack-o-lantern facing out.
  10. Make sure they are standing upright and gently place on the middle rack of the oven. Bake for 20 minutes or until bell pepper is softening.
  11. Let cool and serve with your favorite sides. Enjoy!