Cauliflower Cheese Stuffed Pepper
Servings: 8 servings
A colourful and tasty version of cauliflower cheese.
- 1 cauliflower, cut into florets medium size
- 4 red peppers
- 4 oz cream cheese
- 1 cup Cheddar cheese grated (keep some aside for the topping)
- ½ cup cream, heavy
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Place the cauliflower florets in saucepan with water, cover boil and simmer for 10-12 minutes until slightly soft.
Drain and set aside.
In a saucepan, gently heat the cream cheese and cream. Add half of the Cheddar cheese until melted. Add the mustard, garlic powder, salt and pepper. Stir until smooth.
Add the cauliflower to the cheese sauce and cover well.
Cut the peppers in half and de-seed them.
Place the cauliflower cheese into the pepper halves and sprinkle the remaining Cheddar cheese over them.
Bake for 25 minutes at 180C/350F degrees.
One serving is half a pepper.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 179kcal | Carbohydrates: 7.4g | Protein: 6.9g | Fat: 14g | Fiber: 2.5g