Low Carb Stuffed Peppers taste like chicken cordon bleu but healthy. Nutritious and delicious.
Food mash ups. How do you feel about them?
Do they totally freak you out? Or do the love the idea of two foods in one MEGA food?
Kind of like an edible transformer. SA-WEET.
The ONLY time a mash up has done me wrong was when I watched “Epic Meal Time” on YouTube.
My eyeballs can’t un-see the creations that I saw.
I was first turned onto the idea of taking two awesome foods and making one even-more-awesome food when I created a healthy Almond Joy cheesecake.
And proceeded to eat it EVERY SINGLE NIGHT for the past 3 years.
Ya. When this girl likes something, she likes it HARD.
Of course, I couldn’t eat cheesecake for ALL the meals, so I had to turn to something new. Something EXCITING.
You just can’t.
That kept my belly happy for a while until one fateful day…
*insert suspenseful pause here*
I went to make them for dinner and I realized… I had NO chicken, rice OR enchilada sauce.
Now, correct me if I am wrong here, but it’s kind of hard to make an enchilada without those three key ingredients.
So, I had to put my “creative cap” on.
You know, like Harry Potter’s “invisibility cloak,” just minus the invisibility part.
Searching through my refrigerator I found that I had a bunch of leftover ingredients from the chicken cordon bleu we had for dinner the previous night.
I also had peppers.
Stuffed chicken.. stuffed peppers.. DING DING DING.
The light bulb went off and I pranced off into the kitchen to create my next (and probably most favorite) epic mash up.
You guys, these stuffed peppers are SO easy and taste a whole lot like a chicken cordon bleu, minus all the not-so-heathy bits.
Using a little bit of cauliflower “rice” in place of regular rice keeps these babies way lower in carbs than their traditional counter parts. I also used 2% milk in place of heavy cream in the sauce. 3 cheers for health!
Side note: Don’t skimp on the sauce. It’s goooooood.
I have 5 more words for you:
Ooey. Gooey. Cheesy.
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