Stuffed Sweet Peppers with Cauliflower Risotto Bits

This low-carb recipe has a slight touch of bacon, so it combines light ingredients with those of much more flavor. It consists of delicious sweet peppers stuffed with creamy risotto made from cauliflower bits with mushrooms, it is very easy to make and will only take you 25 minutes following our handy step-by-step guide.
Ingredients
8
Servings
  • 1/2 cups bacon, finely chopped
  • 1/4 cups white onion, finely chopped
  • 5 tablespoons shallot, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 1 cup Eva® cauliflower bits
  • 1 cup button mushrooms, sliced
  • 1 cup Knorr® vegetable bouillon, cube dissolved in water
  • 1/4 cups sour cream, low fat
  • 1/2 cups Parmesan cheese
  • 1 teaspoon fresh oregano
  • 10 bell peppers, fresh, peeled, and halved
  • basil, fresh
Preparation
10 mins
15 mins
Low
  • For the rice, heat a deep skillet over medium heat and cook the bacon until golden and it releases its fat, add the onion, shallot, garlic, and cook until they are shiny. Add the EVA® Cauliflower Bits and cook for 5 minutes, add the mushrooms and keep them on the heat until softened.
  • Pour in the KNORR® vegetable broth prepared according to package instructions and cook until evaporated. Add the cream and cook for 5 more minutes.
  • Grate the parmesan cheese over the mixture. Remove from heat.
  • Serve the creamy rice in the sweet peppers with more parmesan cheese, garnish with basil, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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