Fresh corned beef hash is considerably more flavorful than canned corned beef hash, and it’s a fantastic way to use up leftover corned meat from St. Patrick’s Day. I specifically cook a full corned beef so that I can make hash. I add the carrot to add color and make the assertion that it is the leprechaun’s gold. Add one egg to the serving dish.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 stuffed pepper halves |
Ingredients
- nonfat cooking spray
- 1 tablespoon olive oil
- 1 pound ground turkey
- ½ cup diced onion
- 3 tablespoons diced fresh jalapeno pepper, or to taste
- 2 cloves garlic, chopped
- 2 cups frozen cauliflower rice (such as Green Giant®)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- ½ cup water
- 2 teaspoons sambal oelek chili paste
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large bell peppers, any color – cut in half lengthwise, cored, and seeded
- 4 (1 inch) cubes Colby-Jack cheese
- aluminum foil
- ⅓ cup shredded Colby-Jack cheese
- 4 teaspoons reduced-fat sour cream
- 8 slices pickled jalapeno peppers (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Stir in ground turkey, onion, jalapeno, and garlic. Cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add frozen riced cauliflower, tomatoes, tomato sauce, water, chili paste, salt, and pepper; stir until well incorporated. Reduce heat and simmer for 5 minutes.
- Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half, and fill with turkey mixture. Spoon remaining turkey mixture into the dish around the peppers.
- Cover dish with aluminum foil, and bake in the preheated oven for 30 minutes. Remove foil and sprinkle each pepper with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese has melted, about 10 minutes more.
- To serve, spoon a little turkey mixture onto a plate, and place a bell pepper half on top of it. Top each serving with 1 teaspoon sour cream and 2 jalapeno slices.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 6 g |
| Protein | 36 g |
| Saturated Fat | 13 g |
| Sodium | 1314 mg |
| Sugars | 8 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this a few times and it comes out slightly different each time. I don’t use any of the spicy paste. Might want to drain the tomatoes first as it comes out watery once baked.
We loved it !
Delicious recipe! It was a huge hit with the fam! Thanks for sharing!
So I just made this for dinner tonight. Coming from a fat guy who loves his rice, the cauliflower was a surprising great substitute. The meat mixture had enough flavor that the white rice was not missed. This low carb option is fantastic and we will make it again soon. I will say the cheese and sour cream will make anything taste good so don’t miss out on it.
We really enjoyed this! I did not add the water and it came out fine. I used Swiss cheese in each pepper and mozzarella on top. Will make this again
Loved it! I probably wouldn’t add water next time, because my personal preference is for a thicker sauce.
FANTASTIC and easy ! And GOOD you. Vanessa
Delicious and easy to make. Had no chili paste so used chili powder, didn’t add water, and added an extra clove of garlic. Great recipe!!!
Amazing!! My husband loved, loved, loved them. He didn’t even notice he was eating KETO recipe. I modified the recipe by adding Las Palmas chili sauce instead of tomato sauce; also added cheese to the turkey meat mixture. Will definitely do again
I used chili powder instead of paste. My 3 year old loved it!
I added sliced portobello mushrooms because I love them and used Victoria White Linen Marinara. I couldn’t find the chili paste so I used red pepper flakes and chili powder. This recipe is really easy, has a lot of flavor and makes a lot of leftovers.
Really good! I made it exactly as instructed (er…. except I did 5 cloves of garlic… hehehe) since I’ve never made anything like this before and I’m a novice cook. I’m not on keto but just a wanted something tasty and healthy. I usually don’t like cauliflower but the cauliflower rice was well incorporated and didn’t bother me at all. The only thing is that I would like to find a way to make the sauce of the mixture just a little bit thicker next time (maybe slightly less water or a little bit of some kind of thickener? Or let it simmer a bit longer?). Sorry my picture isn’t great, the red plates we have don’t make food the most photogenic. Anyway it was delicious and I’d definitely make it again even if I can’t thicken it. Update: I had extra mixture when making this recently (I bought the peppers a couple days ahead and one went bad so I could only make two rather than four) and I just added some of it to some leftover spaghetti. Delicious!