Stuffed Peppers – A Cleaned-up Healthier Version

Hi everyone! Today I am here with one of my favorite recipes!  I never made it myself until this week, but one of the most exciting things that brighten up a school or work day for me has always been getting a call from my Grandmother asking me to come for dinner.  She always makes the most special dinners. One in particular that I have always loved is Stuffed Peppers. While she usually makes hers with beef and a lot of cheese, today I am cleaning it up and making “clean” Stuffed Peppers. They are amazing!


2 lbs ground turkey (the ground turkey I bought happened to be 1.8 lbs and it was definitely enough.)
6 large peppers (I used green, red and yellow)
1 1/2 cans (large) total 42 oz. San Marzano crushed tomatoes
2 Tbs.  olive oil
6 cloves garlic
1medium onion
1 tsp. chili powder
fresh parsley or 1 Tbs.  parsley flakes
bay leaves
1 1/2 cups cooked brown rice

Heat 1 tbs of olive oil in a large pot that you will be cooking the stuffed peppers in.  Add 3 cloves of sliced garlic.  When lightly browned,  add in 1/2 chopped onion and sauté till onions are  translucent.  Add one and a half cans of a good variety of crushed tomatoes… I like San Marzano. Add 2 bay leaves, fresh parsley or 1 Tbs.  of parsley flakes, salt and pepper and bring to boil and then simmer.

Cut the top of each pepper off and clean out the inside. Next thoroughly cook brown rice so you have 1 1/2 cups to add to the meat later.

In a large pan, put 1 Tbs olive oil and the other 3 cloves of shopped garlic, brown lightly. Add 1/2 chopped onion and sauté till onions are translucent. Add ground turkey and break up with a wooden utensil as it cooks. I added 1 tsp. chili powder for some flavor. Once the meat is cooked through, (no longer pink at all) add the meat to the brown rice and stir. Once the rice and meat are fully mixed, take each clean pepper and fill it with the meat mixture. Place the full pepper in the pot to cook with the lid on.  I cooked mine for about 50 minutes on a low heat setting. Keeping the heat too high will burn the bottom of the peppers. Check on peppers as they should be soft. Timing will depend on the size of the pepper, mine were large.

The amount of meat needed really depends on the size of the peppers. I really filled mine pretty high! 🙂

Enjoy 🙂

Cauliflower Crust Pizza!

Happy Wednesday everyone!! As my boyfriend and I were walking my dogs on Sunday, it was so cold and it made me realize how fast winter and the holidays are coming.  I was thinking of what kind of healthy comfort food I could make and the first thing that came to mind was homemade pizza! I went out shortly after and got all of the ingredients to assemble this delicious pizza! I have tried making homemade pizzas for years but have had trouble perfecting the crust when trying to make it healthy. I heard of people making low-carb pizza with vegetable crusts and that is when I started making cauliflower crust pizza, which I found has a perfect consistency. Below is the recipe! There are tons of variations you can use in regards to toppings to make the pizza cleaner. It was Sunday Funday for us so we enjoyed it this way :). It was amazingggg! 

1 head cauliflower
1/4 cup grated parmesan
1 1/4  cup reduced fat grated mozzarella
1 tsp oregano
2 cloves garlic
1 egg

1 jar tomato sauce (this can be store bought or homemade)
(I like Trader Joe’s sauce because it has less sugar and sodium)
1 white onion
1/2 lb turkey sausage (also used in my previous recipes, I used the brand Think Thin). 
I removed the casings and crumbled the turkey and cooked this previously to making the pizza.

Preheat oven to 425 degrees and place an empty cookie sheet in the oven to warm.  Grate cauliflower in a glass bowl until it has a rice consistency… about 3 cups.  Cover the bowl with a towel and place in the microwave for about five minutes.  When it comes out, dump the cauliflower onto a linen dish towel until it cools.  Once cooled, take the four corners of the towel and twist so you ring out the moisture left in the cauliflower.  Squeeze ALL of the moisture out as this is VERY important! Now pour the cauliflower back into a bowl and combine the grated parmesan and 1/4 cup of the mozzarella (the rest is for the topping).  Add the egg into the bowl and the oregano and stir all the ingredients.  

On a flat surface, take a large piece of parchment paper and lightly give it a spray with Pam Olive Oil Spray, to start making the crust on.  Take the cauliflower ingredients and make it into a pizza crust rounding the edges and molding it to create a thin circle. 

Carefully take the cookie sheet out of the oven and gently slide the pizza crust onto the warmed sheet.  Now put the crust in the oven for about 10 minutes or until you see it is a nice golden color.  

Smooth on the sauce, mozzarella cheese, turkey sausage and onion.  Put this all back in the oven for another 5 minutes until it is all melted.  I personally love fresh basil, so I popped it back in the oven one minute with a few fresh basil leaves on top.