Low Carb Stuffed Peppers Recipe - Food Fanatic

Low Carb Stuffed Peppers Recipe

    8 Servings


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 slices 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


For the Peppers:

  1. 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.
  2. 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.
  3. Roughly chop 4 slices of deli ham and set aside. The remaining 8 slices will be used to line the peppers.
  4. 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.
  5. 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.
  6. Place the peppers into the baking dish, cut side up. Place one slice of ham into each cut pepper.
  7. 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.
  8. Cover the peppers with tinfoil and bake for 30 minutes, or until the cheese is melted.

For the Sauce:

  1. 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.
  2. 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.
  3. Once the butter is smooth, whisk the milk mixture in, stirring frequently, until the sauce lightly thickens about, about 7-10 mins.
  4. Spoon the sauce over the peppers and DEVOUR!
Low carb stuffed peppers photo
Source: Sauce adapted from food.com