Get creative with your cauliflower rice! These comfort-food-inspired recipes will earn rave reviews… Yumminess from Hungry Girl...
First up is: Sloppy Jane Stuffed Peppers. Sloppy joes are yummy… but why let bread have all the fun? Enter peppers! Add cauliflower rice, and prepare to be wowed.
1/4th of recipe (1 stuffed pepper half): 278 calories, 5.5g total fat (2g sat fat), 423mg sodium, 28.5g carbs, 7g fiber, 18g sugars, 28.5g protein. SmartPoints® value 4*.
Prep: 10 minutes Cook: 30 minutes MAKES 4 SERVINGS
4 large red bell peppers (look for peppers that sit flat when stem ends are up)
2 1/2 cups roughly chopped cauliflower or 1 3/4 cups cauliflower rice
1 1/4 cups canned crushed tomatoes
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. honey
1 tbsp. red wine vinegar
1 tsp. molasses
1/4 tsp. each salt and black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 cup chopped onion
- Preheat oven to 350 degrees.
- Carefully slice off and discard stem ends of bell peppers, about half an inch from the top. Remove and discard seeds. Place peppers cut-side up in a deep 8″ X 8″ baking pan. If they don’t sit flat, gently lean them against the pan sides.
- Bake until soft, 25 – 30 minutes.
- Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
- In a medium bowl, combine crushed tomatoes, tomato paste, Worcestershire sauce, honey, red wine vinegar, molasses, and 1/8 tsp. each salt and black pepper. Mix until uniform.
- Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining 1/8 tsp. each salt and black pepper. Cook and crumble for 4 minutes.
- Reduce heat to medium. Add cauliflower rice and onion. Cook and stir until beef is fully cooked and veggies have softened, about 5 minutes.
- Reduce heat to low. Add tomato mixture, and cook and stir until hot, about 3 minutes.
- Blot away excess moisture from bell peppers. Evenly distribute filling among the peppers.
BONUS recipe: Cheesy Broccoli Cauli’ Rice. Why do broccoli and cheese pair so well together? We can’t explain the secrets of the universe, but we can give you a great recipe featuring the combo plus cauliflower rice.
1/4th of recipe (about 1 1/4 cups): 144 calories, 6g total fat (3g sat fat), 416mg sodium, 17g carbs, 5g fiber, 6g sugars, 8g protein. SmartPoints® value 3*
Prep: 15 minutes Cook: 15 minutes MAKES 4 SERVINGS
5 cups roughly chopped cauliflower or 4 cups cauliflower rice
1 tbsp. light whipped butter or light buttery spread
1 cup finely chopped onion
2 tsp. chopped garlic
3 cups roughly chopped broccoli
1/3 cup chicken broth
1/4 cup light/reduced-fat cream cheese
1/4 cup shredded reduced-fat cheddar cheese
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
- If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
- In an extra-large skillet, melt butter over medium-high heat. Add onion and garlic. Cook and stir until onion has slightly softened and garlic is fragrant, about 2 minutes.
- Reduce heat to medium. Stir in cauliflower rice, broccoli, and broth. Cover and cook for 10 minutes, uncovering occasionally to stir, or until veggies have softened and broth has evaporated.
- Reduce heat to medium low. Add all remaining ingredients, and cook and stir until cheeses have melted and mixture is uniform, about 2 minutes.
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This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.
I LOVE stuffed peppers. My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….
8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)
- Preheat your oven to 350*.
- Remove and shred meat from chickens into a skillet on medium heat.
- Add in sauce, corn, and black beans.
- Simmer about 5 minutes.
- Add in 2 cups of shredded cheese and stir until well combined.
- Cut tops off bell peppers and remove seeds and ribs.
- Gently spoon chicken mixture into peppers and top with remaining cheese.
- Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
- Remove and let sit about 5 minutes.
- Top with sour cream and or guacamole.
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If you try the recipe, let us know what you think? If you have a recipe you want to share, please let me know.
Have a ThirtyOne-derful day!
Mini Stuffed Peppers
Entire recipe (4 stuffed peppers): 104 calories, 1.5g fat, 241mg sodium, 15.5g carbs, 5.5g fiber, 5.5g sugars, 11g protein — PointsPlus® value 3*
Fill your peppers with vegetarian taco meat for adorable snacks loaded with protein, fiber, and flavor! They’ll make your mouth proud to be attached to a person who feeds it so well…
Prep: 10 minutes Cook: 15 minutes
4 sweet mini bell peppers (each about 2 1/2 inches long)
1/4 cup finely chopped onion
1/2 cup frozen ground-beef-style soy crumbles (like the kinds by Boca and MorningStar Farms)
1/4 tsp. taco seasoning mix
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Slice off and discard the stem end of each pepper. Remove and discard seeds. Place peppers on the baking sheet.
Bake for 4 minutes. Flip peppers. Bake until soft, about 4 more minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 2 minutes. Add soy crumbles, and sprinkle with taco seasoning. Cook and stir until onion is soft and crumbles are hot, about 2 more minutes.
If needed, blot away excess moisture from peppers. Fill with soy crumble mixture. Eat up!
Asian Peanut Slaw
1/4th of recipe (about 1 heaping cup): 89 calories, 4.5g fat, 198mg sodium, 9g carbs, 2.5g fiber, 5.5g sugars, 3g protein — PointsPlus® value 2*
It’s too darn easy to make this yummy scoopable snack — only four ingredients, people!
Prep: 5 minutes
4 cups bagged cole slaw mix
1 cup chopped sugar snap peas
1/3 cup low-fat Thai peanut salad dressing or sauce (like the kind by Litehouse)
2 tbsp. chopped peanuts
In a medium-large bowl, combine all ingredients. Toss to coat, and enjoy!
MAKES 4 SERVINGS
Thank you Hungry Girl for two more awesome recipes. They might even fit into my no gluten, no dairy and no sugar regime. If you make them, let me know what you think.
Have a ThirtyOne-derful day!