Friday, September 2, 2011

Cauliflower Mash Stuffed Peppers

Cauliflower Mash Stuffed Peppers
A great way to disguise your veggies as potatoes, this cauliflower puree is simple, quick, healthy and delicious. The Philly makes for a creamy texture and tangy bite, while the Parmesan and garlic give it a savory and cheesy flavor ! Lemon zest and fresh parsley finish it off to give it a little citrus lift with a colorful finish in a fiery, roasted red bell pepper. It's fun, figure friendly and Philly phantastic! Enjoy! 
Cauliflower Mash Stuffed Peppers
Prep time: 15 minutes / Cook time: 15 minutes / Servings: 4
  • 2 Red Bell Peppers
  • 1 pound(s) of cauliflower florets
  • 1 1/4 cup(s) of Shredded Parmesan Cheese
  • 2 cloves fresh garlic, pressed or finely chopped
  • 4 ounce(s) of Philadelphia Light Cream Cheese
  • 1 medium lemon, zested
  • 4 tsp. of chopped, fresh parsley
  1. Cut red bell peppers in half lengthwise and remove seeds. Heat an outdoor grill or gas burner to high heat. Place the peppers face down directly onto the flame. Cook on high heat for 3-4 minutes per side, until both sides are partially blackened. Remove from the heat and set aside.
  2. In a large pot of heavily salted water, bring the cauliflower to a boil and cook on high heat until the cauliflower is soft when pierced with a fork, about 7 minutes. Remove from the heat, drain and place in a large mixing bowl.
  3. Add 1 cup of Parmesan cheese, pressed garlic and Philadelphia Cream Cheese. Season with salt and pepper to taste. Using an immersion blender, food processor or blender, mix all items well until the mixture is smooth and creamy.
  4. Add zest of 1/2 lemon and stir with a spoon until all ingredients are well combined.
  5. To Serve: Spoon 1/4 of the cauliflower mixture into each of the 4 red bell pepper halves. Finish with remaining lemon zest, remaining 1/4 cup of Parmesan cheese and a sprinkle of chopped parsley. Serve immediately.
Cauliflower Mash Stuffed Peppers

No comments:

Post a Comment