Oooh, baby! Do I have a delicious, super simple, and nutritious side dish for you guys. Introducing: Cheesy Cauliflower Rice Stuffed Peppers!
My gosh, we love these stuffed peppers so much. They’re sooo easy to make, made with four different veggies (ok, one is technically a fruit), and taste seriously cheesy without being heavy or high in calories. I love pairing one (or two) of these peppers with a piece of chicken fresh off the grill or along side a big ol’ green salad. Mmm! They’re perfect for summer dining. They also make awesome leftovers, and I swear the flavors just get better overnight. I hope you enjoy these Cheesy Cauliflower Rice Stuffed Peppers as much as we do!
- 3 bell peppers – any color
- 2 cups cauliflower rice
- 2 large handfuls of baby spinach
- 3/4 cup canned crushed tomatoes
- 3 wedges Laughing Cow Light Creamy Swiss
- 1/2 cup shredded cheddar cheese
- 1/3 cup shredded (or grated) Parmesan
- 1/2 cup water
- 2 tbsp butter
- 1/2 tsp garlic powder
- 1/4 tsp salt
Preheat oven to 350 degrees F.
Saute cauliflower rice in butter, garlic powder, and salt for about 5 minutes.
Then, add baby spinach and crushed tomatoes. Cook until spinach has wilted and cauliflower rice is lightly browned, but not too mushy.
When cauliflower rice is finished cooking, transfer it to a mixing bowl with the wedges of Laughing Cow cheese and fully combine.
In a separate bowl, mix together the cheddar and Parmesan cheese.
Cut peppers in half and remove seeds. Place them in a baking dish with 1/2 cup of water in the bottom.
Divide the cauliflower mixture evenly between the peppers and then top them with the cheese.
Cover the baking dish with aluminum foil and bake for 45 minutes. Then, remove the aluminum foil and broil for another 4-5 minutes until cheese is golden brown. Remove from oven and serve immediately!
Makes 6 servings
Macros: P 8 C 9 F 9