Tex-Mex Turkey Stuffed Peppers with Cilantro Cauliflower Rice

Preheat oven to 375°F (190°C).

Cut the 2 bell peppers in half lengthwise and remove seeds and membranes. Place cut-side up in a baking dish.

Dice the 1/2 yellow onion and mince the 2 cloves of garlic. Dice the 1 medium tomato.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.

Add minced garlic and cook for 30 seconds until fragrant.

Add 8 oz ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until no longer pink.

Stir in 1 tablespoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 1 minute to toast the spices.

Add diced tomato and cook for 2-3 minutes until softened and the mixture is slightly thickened.

Spoon the turkey mixture evenly into the bell pepper halves. Cover the baking dish with foil and bake for 20 minutes.

While peppers are baking, prepare the cauliflower rice. Heat 1 tablespoon olive oil in a skillet over medium heat.

Add 2 cups frozen cauliflower rice to the skillet. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 5-6 minutes, stirring occasionally, until tender.

Chop 1/4 cup fresh cilantro and cut the lime into wedges.

Once cauliflower rice is cooked, stir in chopped cilantro and squeeze juice from half the lime over the rice. Mix well.

After 20 minutes of baking, remove foil from peppers, sprinkle with 1/4 cup shredded cheddar cheese, and bake uncovered for an additional 5 minutes until cheese is melted.

Serve stuffed peppers over cilantro cauliflower rice with remaining lime wedges on the side.