Low Carb Stuffed Peppers

Growing up, my parents often made stuffed peppers. My dad always made his stewed in tomato sauce, while my mom wasn't a big tomato sauce fan.

Last week I decided to make stuffed peppers, but make my version a bit lighter. For the filling, I used vegetables, ground turkey, just a little bit of orzo and queso blanco. Those were just the ingredients I had in my refrigerator: you can use ground chicken or ground beef, whichever vegetables you have, and another variety of cheese. Be creative!

Low Carb Stuffed Peppers
Serves 4-6

Ingredients
2 teaspoons olive oil
3 carrots, diced
1 onion, diced
1 green pepper, diced
kernels of 3 corn
salt & pepper
2 teaspoons smoked paprika
1 pound ground turkey
1 cup cooked orzo
1 cup diced queso blanco
4-6 red peppers, cored, parboiled
toppings: sour cream, chopped parsley

Directions
1. Preheat the oven to 400F.
2. In a large skillet, heat the olive oil. Add the carrots, onion, green pepper and corn and sauté for 10 minutes.
3. Season the vegetables with salt and pepper and paprika. Add the ground turkey and sauté until the ground turkey is no longer pink.
4. Add the orzo and diced cheese. Mix together.

5. Fill the cooled parboiled peppers with the filling. {I had only 3 peppers, but you'll have enough filling for at least 5!}
6. Put the peppers into an oiled baking container: make sure they are standing upright.



7. Bake the peppers covered for 30 minutes and for 15 more minutes uncovered.
8. Serve with sour cream and fresh parsley.

What do you like to stuff your peppers with?
Have a great weekend!