Ground Turkey Chorizo & Cauliflower Rice Stuffed Peppers (Low Carb & Paleo Friendly)

• 6 green bell peppers
• Olive oil cooking spray
• 3/4 cup no salt chicken broth
• 1 lb. extra lean ground turkey
• 1 tsp. salt
• 2 tsp. paprika
• 2 tsp. chipotle chile powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. dried oregano
• 2 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1 tbsp. white wine vinegar
• 1 bunch green onions, white and light green parts, chopped
• 1 - 14 oz. container riced cauliflower
• 1 poblano pepper, minced
• 2 tbsp. taco seasoning (I use Flavor Gods)

Preheat oven to 375F.

Spray a 9x13 baking dish with cooking spray and pour the broth into the dish.  Set aside.

Combine the turkey, salt, chili powder, paprika, cumin, coriander, oregano, garlic, cayenne and vinegar in a medium bowl.  Mix well using your hands.

Heat a large skillet over medium heat and spray with olive oil spray.  Add the seasoned ground turkey to the hot skillet and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.

Meanwhile, slice the top/stem off the bell peppers and remove the seeds and white parts from inside and line them up in the baking dish.  Chop the tops of peppers, to yield 1 cup of chopped bell peppers, set aside and save the rest for another recipe.

Once turkey is browned, remove it to a plate.  Re-spray the same skillet with olive oil spray and add in the green onions, riced cauliflower, poblano pepper, chopped bell pepper and season with the taco seasoning.  Saute the veggies, stirring frequently, until softened, about 5 minutes. Stir the browned turkey into the skillet with the veggies and stir everything to combine.

Fill each bell pepper with the turkey, veggie mixture, pressing down to tightly fill.  Cover the dish with foil and bake 30 minutes.  Remove foil and continue to bake10 minutes until tops are starting to brown.

Enjoy!  Served here with broccoli and sweet potato ribbons.  Yum!