These little roasted boats are everything you want from a satisfying, clean-eating dinner — colorful, hearty, and packed with bold flavor in every bite. Sweet mini peppers get halved and loaded with a savory ground turkey filling built on cauliflower rice, tomato paste, smoked paprika, and Italian seasoning, then roasted at high heat until the edges go just slightly charred and irresistible. The cauliflower rice is the quiet hero here, bulking up the filling and soaking in all that smoky, tomatoey goodness without a grain of rice or legume in sight — keeping everything fully compliant without any compromise on texture. A hot oven does the heavy lifting, so the peppers turn tender while the filling firms up and caramelizes just enough to make each stuffed half feel almost indulgent. This recipe makes four servings, so it's practical for a weeknight dinner and holds up well if you want to prep the filling ahead. A scatter of fresh parsley at the end adds a pop of color and brightness that pulls the whole platter together.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
Halve each mini pepper lengthwise and remove the seeds and membranes. Arrange the halves cut-side up on the prepared baking sheet and drizzle lightly with olive oil.
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