Bell Peppers Stuffed with Mexican Cauliflower Rice
This dish is a new favorite among my family and myself. I wanted to make something that had a Mexican flair, not too spicy or hot, and keep it low carb. This is definitely going to be a repeated recipe in my home.
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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
Use any color bell pepper and any kind of shredded cheese you prefer.
If I have leftover filling, I place it around the bottom of the bell peppers before placing in oven. It will provide extra filling if anyone wants it.
You could replace the cauliflower with cooked white rice, if preferred, but the cauliflower makes it low carb.
Nutrition Facts
Per Serving:
768 calories; protein 47.7g; carbohydrates 22.5g; fat 54.9g; cholesterol 161.8mg; sodium 2179mg. Full Nutrition