Photo Courtesy of Michelle S.
Here’s a recipe I recently featured in my C1 Challenge (I added in riced cauliflower after the fact). You can use beef if you’re on Cycle 2 or 3 if you’re looking for a more hearty, savory flavor. Enjoy!
Stuffed Bell Peppers
Ingredients:
4 whole Bell Peppers (any color)
3 Tablespoons Olive Oil
1 Pound Lean Ground Chicken or Turkey
Salt And Pepper, to taste
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
2 Roma Tomatoes, Diced
1 cup Low-Fat Mozzarella Cheese
1 cup riced Cauliflower
Directions:
Preheat the oven to 350 degrees F.
In a food processor or with a grater, rice your cauliflower into rice-sized pieces.
In an un-oiled pan over medium heat, cook the cauliflower until all moisture is gone, about 6-8 minutes. Set aside.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken or turkey, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove from pan and set aside
Add another tablespoon olive oil to the pan. Add the onions and chopped peppers and cook until veggies are soft. Add the garlic cook for another minute. Add the cooked riced cauliflower and the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the chicken or turkey.
Taste and adjust the seasoning. Stir in 3/4 cup of the cheese.
Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the meat mixture and top each with a sprinkle of the remaining 1/4 cup cheese.
Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Yields 4 Servings
Approved all cycles.
Original article and pictures take 17ddblog.com site
