Instructions

• Preheat the oven to 350°F.
• Reserve 1 cup of the 24 oz marinara sauce in a small bowl for topping; use the remaining 2 cups for the filling.
• Heat a large skillet over medium heat. Add the 1 cup finely chopped onion, 1 cup finely chopped mushrooms, 2 cups riced cauliflower (not cooked), and 3 cloves garlic (pressed). Sauté, stirring occasionally, until the vegetables are softened.
• Add 1 lb ground turkey and 2 tsp Italian seasoning to the skillet. Cook, stirring and breaking up the meat, until the turkey is fully cooked and no longer pink.
• Pour the remaining 2 cups of marinara sauce into the skillet with the cooked meat and vegetables and stir to combine. Remove the skillet from heat.
• Cut the tops off the 4 sweet bell peppers and remove the seeds and membranes. Place the peppers cut side up in a baking dish; if a pepper won’t stand, trim a small slice from the bottom to create a flat surface.
• Divide the meat mixture evenly and fill each pepper with 1/4 of the mixture.
• Spoon 1/4 cup of the reserved marinara over each stuffed pepper, then sprinkle 1/4 cup shredded mozzarella cheese on top of each pepper.
• Pour 1 cup chicken broth into the bottom of the baking dish around the peppers.
• Cover the dish tightly with aluminum foil and bake at 350°F for 40 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is melted and the peppers are tender.
• Remove the stuffed peppers from the oven, let them rest a few minutes, then serve.