Healthy & Delicious Turkey Stuffed Peppers

• 6 bell peppers (I used 3 green, 3 red)
• 1 1/4 cup unsalted chicken bone broth, divided
• 1 yellow onion, chopped
• 1 tbsp. minced garlic
• 1 - 10 oz. bag frozen riced cauliflower, cooked according to package directions
• 1 lb. lean ground turkey
• 1 tsp. sea salt
• 1 tsp. garlic powder (I use Flavor Gods Garlic Lovers)
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 tsp. onion powder
• 1/2 tsp. crushed red pepper flakes
• Freshly ground black pepper
• 3 tbsp. tomato paste
• 1 - 28 oz. can crushed tomatoes with oregano and basil
• 1 cup cooked brown rice (I used TJ's frozen organic brown rice, cooked according to package directions)
• shredded mozzarella or shaved parmesan (optional)

Preheat oven to 400F.

Pour 3/4 cup of the broth into a sprayed glass 9x13 baking dish.  Pour 1/2 cup of the broth into a sprayed glass pie plate.  Slice the tops of each bell pepper off and then slice in half lengthwise, and removing seeds and ribs.  Lay the peppers out in the baking dish & pie plate.

Heat a large skillet over medium heat.  Spray with olive oil cooking spray.  Add the onion and cook until starting to get translucent, about 5 minutes.  Add the minced garlic and cook stirring continuously for another minute.    

Add the turkey to the pan and season with salt, garlic powder, paprika, oregano and red pepper flakes and generously season with freshly ground black pepper.  Cook while breaking the turkey up with a wooden spoon until the meat is no longer pink, about 5 minutes. Pour in the cooked riced cauliflower and stir to combine. 

Stir in the tomato paste and crushed tomatoes and let simmer for 10 minutes.  Add the cooked rice and stir to combine.

Spoon the mixture into the bell peppers.  Cover the dishes with foil and bake for 25 minutes.

Top your peppers with shredded mozzarella or shaved parmesan (optional).

Enjoy!