Vegetable and Cheese Stuffed Peppers

These Vegetable and Cheese Stuffed Peppers are a colorful and nutritious low-carb dinner option, bursting with flavor and packed with wholesome ingredients. Perfectly roasted bell peppers are filled with a savory mixture of vegetables and melted cheese, making for a satisfying meal.

Ingredients

• 2 large bell peppers (any color) - 300g
• 1 cup cauliflower rice - 100g
• 1/2 cup zucchini, diced - 70g
• 1/2 cup mushrooms, diced - 50g
• 1/2 cup spinach, chopped - 30g
• 1/2 cup shredded mozzarella cheese - 60g
• 1/4 cup grated Parmesan cheese - 25g
• 1 tablespoon olive oil - 15ml
• 1 teaspoon garlic powder - 3g
• 1 teaspoon Italian seasoning - 2g
• Salt and pepper to taste

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, heat the olive oil over medium heat. Add the diced zucchini and mushrooms, and sauté for about 5 minutes until slightly softened.
4. Add the cauliflower rice and spinach to the skillet, cooking for another 3-4 minutes until the spinach is wilted.
5. Stir in the garlic powder, Italian seasoning, salt, and pepper. Remove from heat.
6. Mix in the shredded mozzarella and grated Parmesan cheese until well combined.
7. Stuff each bell pepper with the vegetable and cheese mixture, pressing down gently to pack it in.
8. Place the stuffed peppers upright in a baking dish and cover with foil.
9. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
10. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune health.
• Low in carbohydrates, making it suitable for low-carb diets.

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