Welcome to day camp - it's either a place for you to get inspired and want to make stuff, or a place where I can show off the cute things I've made since my family is tired of my texting them pictures every day! Just like camp I do all kinds of fun projects - crafts, DIY, bake, cook, garden and more - and can't wait to share them with anyone looking for ideas.
Hi! Time for another post from the non-cooking non-crafty sister! So I LOVE stuffed peppers. So unhealthy but so delicious. I don’t like the green pepper kind of course that can be disguised as remotely healthy if you try. I’m talking about jalapeño peppers stuffed with cream cheese and fried. A few years ago I started making them at home without the frying. Still unhealthy but still delicious. So today it hit me I should try a little harder. My new favorite thing is cauliflower “rice”. I’ve been making burrito bowls with it so got to thinking I wonder if I could make a version similar to stuffed green peppers with the cauliflower rice? Maybe with poblano peppers instead of green peppers so would still be slightly hot? So today I gave it a shot.
I sliced a poblano in half and filled with a veggie mixture. I did still use cream cheese to hold it together but switched to fat free. This was delicious. I didn’t find it quite flavorful enough so added hot sauce on top after cooking. Next time I’ll add something to the mixture. I’m thinking red pepper flakes or garlic? Or maybe a taco seasoning packet. In the meantime here is what I used: 3 large Poblano peppers 1 block fat free cream cheese 1/3 cup mozzarella cheese 1 cup cauliflower rice 1 cup mushrooms 1/2 cup spinach 1/2 cup Pico 1/3 cup fat free sour cream
Mix it all together, fill peppers and bake on a cookie sheet 30 minutes at 350 or until peppers are soft.
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