Low Cal Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Low Cal Stuffed Peppers calories by ingredient
Introduction
Very yummy stuffed peppers. When I reheat them at work, people are always interested and complement the aroma!Very yummy stuffed peppers. When I reheat them at work, people are always interested and complement the aroma!
Number of Servings: 4
Ingredients
-
Tomato Sauce:
8 plum tomatoes
1/2 cup fresh basil
2 cloves of garlic
1 tsp sea salt
1/2 tsp coarsely ground pepper
1 packet of splenda (optional)
Filling:
1 head of cauliflower, florets
1/2 cup of diced large onion
1 tsp of salt
1/2 tsp pepper
2 tsp of butter buds
4 large green peppers
Pam non stick cooking spray
Directions
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.