Name: Stuffed Sweet Peppers with Cauliflower Risotto Bits
Prep time: 25 min
Cook time: 15 min
Yield: 8
Cuisine: Internacional
Ingredients: 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.