Healthy Stuffed Peppers with Ham and Cheese
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
8
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Calories
211 kcal
-
Cuisine
American
Healthy Stuffed Peppers with Ham and Cheese
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Low Carb Stuffed Peppers taste like chicken cordon bleu but healthy. Nutritious and delicious.
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Ingredients
For the peppers:
- 4 large red bell peppers
- Pinch of salt
For the stuffing:
- 2 1/2 cups cauliflower roughly chopped
- 1/2 teaspoon paprika
- 12 lices thin-cut lean deli ham divided
- 1 1/4 cups reduced fat swiss cheese grated and divided
- salt and pepper to taste
For the sauce:
- 1 tablespoon butter
- 1 tablespoon white whole wheat flour or all purpose
- 1/2 cup 2% milk
- 1 cube vegetable bouillon 1 teaspoon
- 2 teaspoons dry white wine
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
Instructions
For the Peppers:
- Bring a large pot of salted water to a boil and preheat your oven to 350°F. Spray a small baking dish with cooking spray.
- Cut the peppers in half lengthwise and gently scrape out the seeds. Cook the peppers in the boiling water until just fork tender, about 5 minutes. Drain and set aside to dry.
- Roughly chop 4 slices of deli ham and set aside. The remaining 8 slices will be used to line the peppers.
- Place the chopped cauliflower into a small food processor and process until finely chopped and the cauliflower has the consistency of rice (you should have about 2 cups of cauliflower “rice.”) Transfer to a medium bowl and microwave the cauliflower “rice” for 3 minutes.
- Stir the paprika into the cooked cauliflower until evenly incorporated. Then add in 3/4 cup of the grated Swiss cheese and chopped ham. Mix until everything is evenly incorporated.
- Place the peppers into the baking dish, cut side up. Place one slice of ham into each cut pepper.
- Spoon the cauliflower mixture evenly between all 8 of the halved peppers, really pressing the mixture down into each. Sprinkle with remaining 1/2 cup of grated Swiss cheese.
- Cover the peppers with tinfoil and bake for 30 minutes, or until the cheese is melted.
For the Sauce:
- While the peppers bake, melt the butter in a small sauce pan on low heat. Whisk in the flour, stirring frequently, until the mixture is smooth, creamy and golden brown, about 5 minutes.
- Combine the milk, bouillon, wine, mustard and Worcestershire sauce in a small measuring cup and heat just until warm in the microwave, to help dissolve the bouillon.
- Once the butter is smooth, whisk the milk mixture in, stirring frequently, until the sauce lightly thickens about, about 7-10 mins.
- Spoon the sauce over the peppers and DEVOUR!
Nutrition Information
Show Details
Calories
211kcal
(11%)
Carbohydrates
5g
(2%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
47mg
(16%)
Sodium
914mg
(38%)
Potassium
289mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
378IU
(8%)
Vitamin C
24mg
(27%)
Calcium
187mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 914mg | 38% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 24mg | 27% |
| Calcium | 187mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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