Preheat your oven to 375º F. Cut cauliflower into florets and place into your food processor. Pulse until it becomes a rice-like texture.
In a hurry? Swap out fresh cauliflower with 2 cups of frozen cauliflower rice.
Next, cut off the tops of the bell peppers and remove seeds. In a baking dish, lightly oil the bottom of the dish and set the empty bell pepper shells inside.
For extra flavor, coat the skins of the bell peppers with a bit of your favorite cooking oil and seasoning. Yum!
Now it’s time to stuff your bell peppers with the turkey filling. Top each stuffed pepper with the remaining sauce for the pouch and lightly season them with Kevin’s Taco Seasoning.
Cover the baking dish with foil and bake for 30-40 minutes covered. Next, carefully remove the foil and bake for an additional 25 minutes to get everything to that delicious crunch!
Carefully remove the bell peppers from the dish, and serve hot. Enjoy!