Italian Turkey Stuffed Peppers

Preheat oven to 375 degrees F.

In large skillet over medium high heat, brown the meat in olive oil with a teaspoon of salt and a few cracks of pepper, breaking it up as it cooks. Remove to a plate.

In same pan, add a bit more olive oil and saute the onion until translucent, 5 minutes or so. Add garlic and cook another minute, then add cauliflower rice and cook for 5-7 minutes until soft and all water has evaporated.

Add mushrooms and pesto, cook for 3-5 minutes.

Add the browned meat back to the pan and stir to combine thoroughly.

Taste, and determine if you need more salt. If so, add that now.

Set aside.

Slice off the top ¼ of the peppers and remove the middle membranes.

Place hollowed peppers in a cast iron pot or casserole dish just big enough to house them.

Layer sauce in the bottom of the pepper, followed by some of the meat mixture, followed by a layer of mozzarella.

Repeat layers until they are nicely filled, ending with the cheese. You will likely have excess filling, which is super tasty on its own. My kids usually eat it like this.

Place the tops of the peppers back on, drizzle olive oil over the peppers and bake for 30-40 minutes until bubbling and browned.

Let cool for 5-10 minutes before eating.