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.
Source: EatingWell.com, May 2018
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Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Tips
To make ahead: Prepare stuffed peppers through Step 5 and refrigerate for up to 1 day.
Nutrition Facts
Serving Size: 1 stuffed pepper
Per Serving:
374 calories; protein 29.3g; carbohydrates 16.5g; dietary fiber 3.5g; sugars 7.2g; fat 21.7g; saturated fat 7.2g; cholesterol 82.8mg; vitamin a iu 621.3IU; vitamin c 250.1mg; folate 81.3mcg; calcium 155.2mg; iron 4mg; magnesium 60.3mg; potassium 1010.5mg; sodium 521.7mg; thiamin 0.1mg.
Exchanges:
3 1/2 medium-fat protein, 3 vegetable, 1 fat