Eeek! We’re adding some fright to our Halloween night, but it won’t be with a bunch of carbs that leave us feeling super spooky! These stuffed peppers will leave you feeling grounded and healthy so that you can spend your night having fun and being silly in your costume! Don’t forget your masks!
Prep Time: 15 minutes
Baking Time: 25 minutes
3 tablespoons butter
½ medium yellow onion, peeled & diced
3 garlic cloves
1 cup cremini mushrooms, chopped
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
3 cups riced cauliflower
1 cup shredded cheese
¼ cup fresh parsley, minced
3 orange bell peppers
Prepare your bell pepper by slicing off the tops and setting the tops aside.
Remove the core and seeds from each pepper and discard. With a paring knife, carefully cut out Jack O’ Lantern shaped faces in each bell pepper.
Preheat your oven to 350 degrees Fahrenheit.
Add 2 tablespoons of the butter to a large skillet and bring to medium heat.
Add onion and garlic and sauté until soft, about 5 minutes.
Add sliced mushrooms and continue to sauté until soft, about 3 more minutes.
Season with seal salt, black pepper, smoked paprika and oregano.
Add in cauliflower rice and sauté until the cauliflower is soft, about 5 minutes.
Turn off the heat and stir in the shredded cheese and fresh parsley.
Fill each bell pepper with the cauliflower rice, packing each pretty tightly.
Bake in the oven on a tray lined with parchment paper for 25 minutes.
Remove from the oven and serve between 3, storing any leftovers in an airtight container in the fridge for up to 1 week.
Net Carbs: 14