DINNER meal- stuffed bell peppers and cauliflower mash
LCWalker1955
Posts: 17 Member
CAULIFLOWER MASH
1 Salt Dash
2 oz, Cream cheese
3 tbsp, Parmesan cheese
1 medium head (5-6"), Cauliflower (Head) - Medium
EASY WAY TO CUT UP A FRESH CAULIFLOWER!
Using a sharp knife, cut off the stem. Then cut in half and in quarters. Then trim out the inner core and cut off the leaves.
Cut into small pieces (no bigger than 1/2" thick), add 1/4 cup water, and place in a microwave-safe bowl with saran wrap on top.
Cook on high for 8-10 minutes.
Remove carefully and drain the water.
Place in your food processor, add in the cheeses and salt (pepper too if you like), and spin it up smooth!
You can reheat this in the microwave if need be.
STUFFED BELL PEPPERS
1 lb(s), Ground Chuck
0.50 cup, Mozzarella Cheese
1 large, Egg
1 tsp, Garlic powder
1 tsp(s), Italian Seasoning
1 dash, Black pepper
1 dash, Salt
3 medium pepper, Green Pepper
1 tsp(s), Dried Mint Leaves
Brown the beef, draining if need be. Remove from heat.
Add in the dried mint, pepper, garlic powder, Italian seasoning, mozzarella cheese, and egg.
Mix well.
Cut the bell peppers in half, lengthwise (go through the stems).
Clean out the veins and seeds.
Stuff with the meat mixture and top with your favorite low-sugar pasta sauce.
Bake at 425 for 1 hour, then top with some provolone if you like.
TIP: Take your meat thermometer and make draining holes in the bottom of the peppers before stuffing so the juices will drain out!
1 Salt Dash
2 oz, Cream cheese
3 tbsp, Parmesan cheese
1 medium head (5-6"), Cauliflower (Head) - Medium
EASY WAY TO CUT UP A FRESH CAULIFLOWER!
Using a sharp knife, cut off the stem. Then cut in half and in quarters. Then trim out the inner core and cut off the leaves.
Cut into small pieces (no bigger than 1/2" thick), add 1/4 cup water, and place in a microwave-safe bowl with saran wrap on top.
Cook on high for 8-10 minutes.
Remove carefully and drain the water.
Place in your food processor, add in the cheeses and salt (pepper too if you like), and spin it up smooth!
You can reheat this in the microwave if need be.
STUFFED BELL PEPPERS
1 lb(s), Ground Chuck
0.50 cup, Mozzarella Cheese
1 large, Egg
1 tsp, Garlic powder
1 tsp(s), Italian Seasoning
1 dash, Black pepper
1 dash, Salt
3 medium pepper, Green Pepper
1 tsp(s), Dried Mint Leaves
Brown the beef, draining if need be. Remove from heat.
Add in the dried mint, pepper, garlic powder, Italian seasoning, mozzarella cheese, and egg.
Mix well.
Cut the bell peppers in half, lengthwise (go through the stems).
Clean out the veins and seeds.
Stuff with the meat mixture and top with your favorite low-sugar pasta sauce.
Bake at 425 for 1 hour, then top with some provolone if you like.
TIP: Take your meat thermometer and make draining holes in the bottom of the peppers before stuffing so the juices will drain out!
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