Cauliflower Stuffed Pepper

Cauliflower Stuffed Peppers

(Serves 2)

Stuffed peppers without rice? Trust me, you won’t miss it. These peppers are stuffed with fiber, protein and healthy carbs. Even your toughest food critic will think this cauliflower is spanish rice.

- 1.5 cups finely diced cauliflower (use a paring knife to shave the florets)
- 1 Tbsp olive oil
- 3-4 medium button mushrooms, diced
- 2 cloves garlic, diced
- ½ can tomato paste (156 ml - 5.5 fl oz can)
- 3 - 4 Tbsp water
- 3 tsp cumin
- 1 tsp chili powder
- 1 Tbsp Omega Crunch Roasted Garlic flax seed
- 1 cup lean ground chicken or extra lean ground beef (cooked)
- sea salt
- pepper
- 2 bell peppers

Method:

Preheat oven to 375 F
In a large pan, sautee the cauliflower, mushrooms and garlic in olive oil, over medium heat. Combine the tomato paste and water, and add to the pan. Add the cumin, chili powder, flax seed and cooked ground chicken (or beef). Sea salt and pepper to taste. Cut the tops off the bell peppers. Remove the seeds and membranes. Spoon an equal amount of mixture into each pepper. Place the stuffed peppers on a cookie sheet and bake in preheated oven for 25 minutes.

Nutritional Info Per Serving (1 stuffed pepper):
343 cals, 21g carbs, 12g fat, 33g protein, 10g sugar, 8g fiber