Low Carb Stuffed Peppers taste like chicken cordon bleu but healthy. Nutritious and delicious.
Course Healthy Eating
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8
Calories 175kcal
Author FoodFaithFitness
Ingredients
For the Peppers:
4large Red Bell Peppers
pinchof Salt
For the Stuffing:
2 1/2cupsCauliflowerRoughly chopped
1/2teaspoonPaprika
12slicesthin-cut lean deli hamDivided
1 1/4cupsReduced Fat Swiss CheeseGrated and Divided
Salt and PepperTo taste
For the Sauce:
1tablespoonButter
1tablespoonWhite Whole Wheat FlourOr all purpose
1/2cup2% Milk
1cube Vegetable Bouillon1 teaspoon
2teaspoonsDry White Wine
1/2tablespoonDijon Mustard
1/2teaspoonWorcestershire Sauce
Instructions
For the Peppers:
Bring a large pot of salted water to a boil and preheat your oven to 350°F. Spray a small baking dish with cooking spray.
Cut the peppers in half lengthwise and gently scrape out the seeds. Cook the peppers in the boiling water until just fork tender, about 5 minutes. Drain and set aside to dry.
Roughly chop 4 slices of deli ham and set aside. The remaining 8 slices will be used to line the peppers.
Place the chopped cauliflower into a small food processor and process until finely chopped and the cauliflower has the consistency of rice (you should have about 2 cups of cauliflower “rice.”) Transfer to a medium bowl and microwave the cauliflower “rice” for 3 minutes.
Stir the paprika into the cooked cauliflower until evenly incorporated. Then add in 3/4 cup of the grated Swiss cheese and chopped ham. Mix until everything is evenly incorporated.
Place the peppers into the baking dish, cut side up. Place one slice of ham into each cut pepper.
Spoon the cauliflower mixture evenly between all 8 of the halved peppers, really pressing the mixture down into each. Sprinkle with remaining 1/2 cup of grated Swiss cheese.
Cover the peppers with tinfoil and bake for 30 minutes, or until the cheese is melted.
For the Sauce:
While the peppers bake, melt the butter in a small sauce pan on low heat. Whisk in the flour, stirring frequently, until the mixture is smooth, creamy and golden brown, about 5 minutes.
Combine the milk, bouillon, wine, mustard and Worcestershire sauce in a small measuring cup and heat just until warm in the microwave, to help dissolve the bouillon.
Once the butter is smooth, whisk the milk mixture in, stirring frequently, until the sauce lightly thickens about, about 7-10 mins.