Cheesy Rice Stuffed Peppers

About

These stuffed peppers are loaded with cauliflower rice, aromatic smoked paprika, spicy chili powder and oozy mozzarella cheese.

These make a great low carb vegetarian lunch served with an avocado salad.

Ingredients

• 2 tablespoon olive oil
• 1 large – 3" diameter x 3 3/4" red bell peppers, raw
• 1 cup cauliflower rice
• 1 tablespoon tomato puree
• 1 teaspoon gourmet collection smoked paprika by mccormick
• 1 teaspoon chili powder
• 1 clove garlic
• 1 tablespoon cilantro
• 1 teaspoon oregano, dried
• ½ cup vegetable broth, bouillon or consomme
• ¼ cup, grated cheddar cheese
• ⅛ teaspoon salt, sea salt
• ⅛ teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the bell pepper in half and place on a shallow oven tray. Drizzle over a 1/2 tablespoon of olive oil and season with a little salt and pepper. Transfer to the oven to bake for 10 minutes until just tender.
3. Whilst the pepper is baking, heat a tablespoon of olive oil in a medium saucepan. Finely chop the garlic and sweat gently until tender.
4. Add the cauliflower rice and stir to combine.
5. Add the tomato purée, paprika, chili and oregano. Stir well.
6. Add the stock and bring to a simmer. Cook for 5 minutes or until most of the liquid has been absorbed.
7. Remove from the heat and stir through the grated cheddar.
8. Divide the cheesy rice evenly between the two part cooked pepper halves.
9. Return to the oven to bake for a further 10 minutes until hot through. Scatter with fresh chopped cilantro to serve.

Nutrition Facts

• Servings: 2
• Calories: 229.6kcal/960.7kJ (per serving)
• Fat: 19.0g (per serving)
• Carbs: 10.8g (per serving)
• Protein: 5.8g (per serving)