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August Recipes

August 3, 2023

Veggie Stuffed Peppers

Yield: 4 servings

Serving Size: 1 pepper


INGREDIENTS


 2 cups cooked brown rice

½ cup diced zucchini

1 cup black beans, rinsed and drained

¼ cup chopped celery

½ cup corn

½ cup chopped onion2 garlic cloves minced

¾ cup shredded low fat cheddar cheese

1¾ cups no salt added tomato sauce

1 tsp chili powder, optional

¼ tsp salt

4 bell peppers, tops cut off, seeds and pulp removed

Cayenne pepper to taste




STEPS


1. Preheat oven to 350 degrees


2. In a large bowl, combine rice, zucchini, black beans, celery, corn, onion, garlic,


½ cup of the cheddar cheese, ½ cup of the tomato sauce, chili powder, salt and


cayenne pepper and mix together thoroughly.


3. Spoon mixture into peppers. In a small casserole dish, spread ¼ cup of the


tomato sauce. Place stuffed peppers, standing, in casserole dish. Pour


remaining 1 cup tomato sauce on top of stuffed peppers and sprinkle with


remaining ¼ cup cheddar cheese. Bake for 45 minutes, covered loosely, or until


cheese is melted.

Nutrition Facts (per serving): Calories: 346; Fat: 5g; Saturated Fat: 1 g; Cholesterol: 124mg; Sodium: 626 mg; Carbohydrates: 32g; Fiber: 3g; Protein: 39g

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Cauliflower Pizza

Yield: 1 serving

Serving size: 1 pizza

INGREDIENTS

1 lb cauliflower florets

1 egg

4 Tbsp chopped fresh basil

1/8 tsp black pepper

2 garlic cloves, minced

1/2 oz grated Parmesan cheese

1 tsp olive oil

1/4 cup sliced mushrooms

1/2 red bell pepper, sliced

1/2 oz shredded part-skim mozzarella cheese

1 tomato, sliced

1/3 cup fresh baby spinach

STEPS

  1. Preheat oven to 400 degrees.
  2. In a food processor, process cauliflower until finely chopped. In a microwave –safe bowl, cook cauliflower for 5 minutes or until tender. Place cauliflower in a towel and squeeze out excess water so it is completely dry.
  3. In a bowl, mix egg, cauliflower, 2 Tbsp of the basil, black pepper, garlic and Parmesan cheese until combined.
  4. On a parchment-lined baking sheet, spread cauliflower dough out into a pizza round. Lightly coat cauliflower crust with nonstick cooking spray. Bake for 30 minutes, or until lightly browned.
  5. In a large skillet, heat oil over medium-high heat. Add mushrooms and bell pepper and sauté for 5 minutes, or until tender. Set aside.
  6. Remove crust from oven. Increase oven temperature to 450 degrees.
  7. Top cauliflower crust with mozzarella cheese, sautéed mushrooms and bell pepper, tomato, spinach, remaining 2 Tbsp basil and black pepper to taste. Bake for 7minutes, or until cheese melts. Serve immediately.

Nutrition Facts (per serving) Nutrition Facts (per serving): Calories: 420; Fat: 17g; Saturated Fat: 6g; Cholesterol: 206mg; Sodium: 516 mg; Carbohydrates: 36g; Fiber: 14g; Protein: 31g