Ready in 1 hour
A lowered fat version of the traditional stuffed peppers recipe.
Combine rice, chicken, onion, shredded cauliflower, Romano cheese and salt. Fill pepper with this mixture and place rest in baking dish. Stand stuffed pepper in center and surround with chunks of cauliflower. Sprinkle with garlic powder and drizzle with chicken broth. Place a pat of butter on the top of the stuffed pepper.
Bake at 350 until pepper is soft and cauliflower is lightly browned.
1/2 pepper with extra stuffing and cauliflower (app 10 oz) contains an estimated:
Cals: 312, FatCals: 98, TotFat: 11g
SatFat: 7g, PolyFat: 1g, MonoFat: 3g
Chol: 59mg, Na: 798mg, K: 873mg
TotCarbs: 49g, Fiber: 7g, Sugars: 10g
NetCarbs: 42g, protein: 24g
Musgovian = When you look in the refrigerator and say, "This must go and that must go".
Based on what was left-over in my refrigerator this turned out to be delicious and very healthy.