Veggie Stuffed Peppers

This recipe makes a great side dish for any meal.  It has a Southwest twist to it, but you can substitute any of the spices to fit your liking!  It is low calorie, but will help fill you up!  This recipe serves 4-6, depending on how hungry you are!

Per 1/2 Pepper: Calories: 130  Fat: 3.1g  Protein: 8.5g  Carbs: 15.6

Ingredients:

4 large peppers (any colour)

1/4 cup Light Ricotta Cheese

1/4 cup Light Cheddar Cheese 

1 cup Sliced Mushrooms

1 cup Cauliflower, Riced

1 cup Frozen Green Peas

1/2 cup Frozen Corn

1/4 Onion, diced

3 Garlic Cloves, Minced

1 tsp pepper

1/2 tsp salt

2 tsp Chilli Powder

1 tsp Cumin

Directions:

1.  Cut each pepper in half and scoop out the seeds.  Preheat oven to 375F

2.  In a frying pan, heat up a little bit of olive oil, add onion and garlic and cook until onion is soft.  Add Mushrooms and cauliflower and fry 3-4 minutes until mostly cooked.

3.  Combine the ricotta, mushroom and cauliflower mixture, corn and peas.  Add spices.    

4.  Fill each half of a pepper with the mixture and place on a foil-lined sheet sprayed with cooking spray.  Grate the cheddar cheese and top each with it.

5.  Bake in oven for 20 minutes and then broil on high 1-2 minutes.

Top with salsa if desired and enjoy!