Ingredients

• nonstick cooking spray
• 1 tablespoon olive oil
• 1 pound ground turkey
• 0.5 cups diced onion
• 3 tablespoons diced fresh jalapeño peppers , or to taste
• 2 cloves garlic , chopped
• 2 cups frozen cauliflower rice , such as Green Giant
• 1 , 14.5 ounce
• 1 , 8 ounce
• 0.5 cups water
• 2 teaspoons sambal oelek chili paste
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 2 large bell peppers , any color, cut in half lengthwise, cored, and seeded
• 4 , 1 inch
• aluminum foil
• 0.33 cups shredded Colby-Jack cheese
• 4 teaspoons reduced-fat sour cream
• 8 slices pickled jalapeño peppers , Optional

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, diced fresh jalapeño, and garlic; cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add cauliflower rice, diced tomatoes, tomato sauce, water, chili paste, salt, and black pepper; stir until combined. Reduce heat; simmer for 5 minutes.
3. 3 Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half; fill with turkey mixture. Spoon remaining turkey mixture into the dish around peppers. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Remove foil; sprinkle peppers with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese is melted, about 10 minutes more.
5. 5 Spoon a little loose turkey mixture onto a plate; place 1 bell pepper half on top. Top each with 1 teaspoon sour cream and 2 slices pickled jalapeño.

Nutrition per serving