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Cauliflower Rice Stuffed Peppers Budget Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 3
Calories: 179kcal

Ingredients

Instructions

  • Start by removing the tops off your peppers and removing the centre. Place the bottom of the peppers in the Airfryer for 5 minutes on 200c so that they get that lovely crispy texture.
  • While your peppers are cooking make your cauliflower rice. In a wok sauté your onion on a medium heat with your olive oil and garlic. Add the vegetables and cook for a further 5 minutes. Add the seasoning. Add the cauliflower to your wok and mix well and then cook for a further 5 minutes.
  • Fill the bottoms of the peppers with a tablespoon of cream cheese in each of them. Then cover each of them with cauliflower rice. Put the lids on and put them back in the Airfryer. Cook for 10 minutes on 200c.
  • Serve.

Notes

If you follow Paleo or Whole 30 swap the cream cheese for coconut milk to make it compliant.

Nutrition

Calories: 179kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 693mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5210IU | Vitamin C: 208.2mg | Calcium: 77mg | Iron: 1.9mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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