Stuffed Peppers with Miracle or Cauliflower Rice



If you’ve seen “Miracle Rice” or any of the other Shirataki based rice/pasta swaps, you’re either completely on board or totally freaked out. If you have no idea what the deal is with this product, you can read all about it in a past blog post.

That said, if you don’t want to use a Konjac based rice, you could totally use cauliflower rice or just regular rice in this recipe.

I used “Better Than Rice” in this recipe to keep the carbs low. A 3/4 cup serving is just 15 calories with 4 grams of carbs and 4 grams of fiber (0 g net carbs). You can’t really beat that!

I also find that the konjac based rice products are much closer to real rice in terms of texture than cauliflower rice. (Cauliflower rice is going to be crunchier). Either way, give this recipe a try with your rice of choice!

Stuffed Peppers with Miracle or Cauliflower Rice

Serves: 2


  • 2 Bell Peppers

  • 3/4 cup Better Than Rice (Drained, Or substitute any other brand of Shirataki Rice or Cauliflower Rice)

  • 1 serving Nonstick Cooking Spray

  • 6 oz Extra Lean Ground Turkey

  • 1/4 tsp Salt & Black Pepper (optional)

  • 1/2 cup Part Skim Shredded Mozzarella Cheese

  • 1/2 cup Tomato Sauce

  • 1/4 cup Part Skim Shredded Mozzarella Cheese (for topping)


  1. Preheat oven to 350 Degrees F

  2. Remove the top of each pepper. Remove seeds and membranes; rinse peppers. In a large pot, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain. Set peppers aside in oven safe casserole dish

  3. Remove Better Than Rice from package, add to a colander and rinse with cold water to remove smell. After rinsing the rice, heat a medium nonstick skillet over medium heat and add rice to pan. Dry fry the rice, mixing as you go for ~3 minutes. Remove rice from heat.

  4. Remove the rice from the skillet and place into a medium bowl, set aside. Spray the medium skillet with nonstick cooking spray and place over medium heat. Add ground turkey and cook until done. Season with salt and pepper (optional). Mixing as you go to break up the turkey.

  5. Once turkey is cooked through, remove from heat.

  6. Combine ground turkey, rice, 1/2 cup mozzarella cheese and tomato sauce in one bowl. Mix to combine. Spoon half of mixture into each bell pepper in casserole dish.

  7. Cover peppers tightly with foil. Bake ~10 minutes. Uncover and bake ~15 minutes longer or until peppers are tender. Remove peppers from oven and sprinkle with remaining cheese. Return to oven and allow cheese to melt.

Nutrition Facts (per 1 serving): 354 calories, 21 g Fat, 15 g Carbohydrate, 6 g Fiber, 32 g Protein