Cauliflower Mushroom Risotto Stuffed Peppers

Slightly modified recipe by Rollin' with the Beets | Serves: 2 | Time: 1 hour



Ingredients

2 large #bellpeppers

#Cauliflower rice

6 Cremini #mushrooms

1/4 red onion

2 handfuls of #spinach

1 tbsp minced garlic

2 tbsp EVO

2 tbsp butter

1 can condensed cream of mushroom soup

Salt and pepper, to taste


Instructions

Preheat oven to 350. Heat olive oil in a medium pan on medium heat. Chop mushrooms and onions into small pieces and throw them into the pan. Add in the minced garlic, and a few shakes of salt and pepper.


While veggies are getting sauteed, add 1 tablespoon butter into a different large pan on medium heat and add in cauliflower rice. Stir both pots at the same time.


Once the veggies in the first pan look like they are getting browned, turn heat to low and add in the other tablespoon of butter so the veggies can caramelize a bit while the cauliflower rice is still cooking in the other pan. Stir cauliflower rice.


Direct your attention back to the veggie pan and after they have gotten a good butter soak, add half the can of mushroom soup into the veggies and stir around. You may need to add a couple tablespoons of water as well if it looks too think after mixing together.


Once you have the desired "risotto" consistency, add in handfuls of spinach and stir everything around long enough for the leaves to wilt a bit. Then turn off heat under that pan. 


By this time, the cauliflower rice should be basically cooked getting a bit browned, so take your mushroom veggie spinach mixture and add it all in with the cauliflower rice. Mix it all around, then turn off the heat.


Next, you are going to cut the tops off the 2 bell peppers and clean out the insides so you can stuff the delicious mixture you created in there easily. Once the peppers are prepared, spoon in your cauliflower mushroom risotto into each pepper, almost to the top.  


Place both peppers into an oven safe dish. Cover dish with loose aluminum foil and bake in oven for 35-40 minutes or until the peppers start to brown and look a little blisters.


When your dinner is done cooking, remove from oven and let cool for a few minutes before eating.


What I ate and drank today

6 glasses of water

2 iced coffees

1 bowl of Life cereal with cashew milk

Soba noodle salad with cucumber, red pepper, and carrots (1.5 servings, oops!)

Stuffed pepper

Cup of chilled avocado soup


Exercise

~3.5 miles of walking in this ^&@*^*#^*(#^&( heat!

© 2018-2020 by Cate Urban | Privacy Policy

  • Instagram - Black Circle