Cauliflower Rice-Stuffed Peppers
Slash the calories and carbs of traditional stuffed peppers by swapping white rice for cauliflower "rice." The riced cauliflower is hearty and won't turn to mush during baking. Use an assortment of red, yellow, orange and green peppers to make an appealing presentation.
To make ahead: Prepare stuffed peppers through Step 5 and refrigerate for up to 1 day.
3 1/2 medium-fat protein, 3 vegetable, 1 fat