Ingredients
For The Peppers:
- 4 large red bell peppers
- Pinch of salt
For The Stuffing:
- 12 slices thin-cut lean deli ham divided
- 2 1/2 cups cauliflower roughly chopped
- 1/2 teaspoon paprika
- 1 1/4 cups reduced-fat Swiss cheese grated and divided
- Salt and pepper to taste
For The Sauce:
- 1 tablespoon butter
- 1 tablespoon white-whole wheat flour or all-purpose flour
- 1/2 cup 2% milk
- 1 cube vegetable bouillon about 1 teaspoon
- 2 teaspoons dry white wine
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
Instructions
Prep The Peppers:
- Bring a large pot of salted water to a boil. Preheat 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.
Make The Filling:
- 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 in a small food processor. Process until it is finely chopped and has the consistency of rice. You should have about 2 cups of cauliflower rice. Transfer to a medium bowl and microwave for 3 minutes.
- Stir the paprika into the cooked cauliflower until evenly incorporated. Then add 3/4 cup of the grated Swiss cheese and the chopped ham. Mix until everything is evenly incorporated.
Stuff The Peppers:
- Place the peppers in the prepared baking dish, cut side up. Place one slice of ham into each cut pepper.
- Spoon the cauliflower mixture evenly into all 8 of the halved peppers, really pressing it down into the peppers. Sprinkle with the remaining 1/2 cup of grated Swiss cheese.
- Cover the peppers with tinfoil and bake for 30 minutes, or until the cheese is melted.
Make The Sauce:
- While the peppers bake, melt the butter in a small sauce pan over low heat. Whisk in the flour, stirring frequently, until the mixture is smooth, creamy, and golden brown, about 5 minutes.
- In a small, microwave-safe bowl, combine the milk, bouillon, wine, mustard, and Worcestershire sauce. Heat in the microwave just until warm to help dissolve the bouillon.
- Whisk the milk mixture into the warm butter, stirring frequently over low heat, until the sauce lightly thickens about, about 7-10 minutes.
Top And Serve:
- Spoon the sauce over the peppers and serve immediately.