Cauliflower Stuffed Pepper

A lowered fat version of the traditional stuffed peppers recipe.

Category: Side Dish

Cuisine: Musgovian

☆☆☆☆

1 review 
Ready in 1 hour
by promfh

Ingredients

1/2 cup Brown rice - cooked

2 ounces Chicken - shredded

1/2 cup Onion - chopped

1 cup Cauliflower - roasted then shredded

1/4 cup Romano cheese - shredded

1/4 teaspoon kosher salt - to taste

1 teaspoon Butter

2 cups Cauliflower - roasted in chunks

1 teaspoon Garlic powder

1/4 cup low sodium chicken broth

1 large Red bell pepper - or yellow


Directions

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".

Reviews

☆☆☆☆

Based on what was left-over in my refrigerator this turned out to be delicious and very healthy. [I posted this recipe.]

promfh

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