Low Cal Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Tomato Sauce:8 plum tomatoes1/2 cup fresh basil2 cloves of garlic1 tsp sea salt1/2 tsp coarsely ground pepper1 packet of splenda (optional)Filling:1 head of cauliflower, florets1/2 cup of diced large onion1 tsp of salt1/2 tsp pepper2 tsp of butter buds4 large green peppersPam non stick cooking spray
Tomato Sauce:
1- Pour boiling water over 8 plum tomatoes. Leave for 5-10 min.
2-Peel skins off of tomatoes.
3-Coursely chop the tomatoes and place in for a quick pulse in a food processor for chunky sauce.
4-Spray a pot with Pam and heat minced garlic on a low-medium flame. Once garlic begins cooking, add coarsely choped tomatoes, coarsely chopped basil and 1 tsp of salt and 1/2 tsp of pepper. Add 1/2-1 packet of splenda if you like sweet tomato sauce.
5-Cook until sauce becomes less watery.
Peppers:
1-Wash, cut a hole in the center and remove the seeds from the peppers. Steam until tender.
Cauliflower Stuffing:
1-Wash cauliflower and place florets into food processor. Grind to rice like consistency.
2- Chop 1/2 cup of onion or use food processor, and cook to transparnecy in Pam covered pan.
3-Add cauliflower and stir frequently. Add 1 tsp of salt and 1 tsp on butter buds. Cook until golden and desired consistency.
Stuff peppers with cauliflower stuffing and leave room at top for sauce. Heat in oven for about 30 min at 350. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user COOKINWDRSARA.
1- Pour boiling water over 8 plum tomatoes. Leave for 5-10 min.
2-Peel skins off of tomatoes.
3-Coursely chop the tomatoes and place in for a quick pulse in a food processor for chunky sauce.
4-Spray a pot with Pam and heat minced garlic on a low-medium flame. Once garlic begins cooking, add coarsely choped tomatoes, coarsely chopped basil and 1 tsp of salt and 1/2 tsp of pepper. Add 1/2-1 packet of splenda if you like sweet tomato sauce.
5-Cook until sauce becomes less watery.
Peppers:
1-Wash, cut a hole in the center and remove the seeds from the peppers. Steam until tender.
Cauliflower Stuffing:
1-Wash cauliflower and place florets into food processor. Grind to rice like consistency.
2- Chop 1/2 cup of onion or use food processor, and cook to transparnecy in Pam covered pan.
3-Add cauliflower and stir frequently. Add 1 tsp of salt and 1 tsp on butter buds. Cook until golden and desired consistency.
Stuff peppers with cauliflower stuffing and leave room at top for sauce. Heat in oven for about 30 min at 350. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user COOKINWDRSARA.
Nutritional Info Amount Per Serving
- Calories: 93.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 56.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 6.2 g
- Protein: 4.9 g
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