Thought about making a healthier version of stuffed peppers, using mushrooms & riced cauliflower, instead of meat and rice. Turned out pretty good. Probably could've seasoned it a little more, but it stil tastes pretty good.
Stuffed Peppers w/Mushrooms & Cauliflower
1 pound assorted mushrooms
1 12oz package riced cauliflower
1 medium onion
1 tbsp chopped garlic
1 tbsp tomato paste
¼ cup shredded parmesan, plus 8 oz for topping
2 tsp extra virgin olive oil
Salt, pepper, onion powder, garlic powder
Preheat oven to 350 degrees.
Sautee garlic and onion in olive oil over medium high heat. When the onion starts to soften, add mushrooms. As mushrooms are sautéing, prepare riced cauliflower per package directions. Add tomato paste to mushrooms and cook while cauliflower is heating. When cauliflower is done, add to pan with mushrooms, tomato paste, onion & garlic.
Add the cheese. Check seasoning, adding salt, pepper, onion & garlic powder to taste.
Cut the tops off peppers, cleaning out seeds and ribs from the body of the peppers. Fill peppers with mushroom-cauliflower mix, not packing too tight. Cover pan with aluminum foil, cook for 30 minutes.
After 30 minutes, take off the aluminum foil, add about 2 ounces of cheese to the top of the peppers, leave in oven until the cheese melts, about 5 minutes.
The above amounts will give enough filling for maybe 5 or 6 peppers.
No comments:
Post a Comment