I always saw the stuffed peppers and thought how pretty they looked, but they were always stuffed with high carb rice, and so I never thought about them again. Then after I started eating yellow peppers, they are the mildest, sweetest of these peppers, I had a revelation! The first time I made these stuffed peppers, I used cauliflower that had been “riced” in the food processor, I added a bit of Ed’s deer sausage, along with some cheese and they were quite a hit. I seem to never make them the same again, but for Ed’s, I will add sausage or meat and cheese, for mine I go for lower calorie, skip the sausage, but add cheese. Each pepper is stuffed with about 1cup of riced cauliflower mixture. I use my favorite spice Tony Cacheres Cajun, along with 1oz of cheese per pepper, then mix cheese and cauliflower together , along with some Cajun. I stuff the peppers, packing down the cauliflower filling to get as much of the veggie mixture in the pepper. Bake for 1-1.5 hours at 350 degrees. Use your imagination and what you have on hand to make a fabulous stuffed healthy peppers, different cheese will deftly change the flavor. Feel free to increase the recipe to fill all the peppers you have ann to serve all those coming to dinner! Serves 2 – 1 pepper per person.
- 2 C “riced” Cauliflower
- 2 T Cream Cheese
- 2 oz Cheese of your choice, grated
- Tony Cacheres Cajun Spice
- 1-2 oz sausage – optional