2 large peppers
1 cup vegan crumbles
¼ onion chopped
1 tomato diced
¼ cup cauliflower rice
1 cup of water
1 teaspoon worcestershire sauce
1 cup fat-free shredded cheese
Cut off the tops of the peppers. Discard the seeds and the membrane inside. Chop the tops and set aside.
Cook the green peppers in a large pot of boiling water for 4-6 minutes. Remove from the water and drain upside down on a towel or drying rack.
Salt the inside of the peppers lightly.
In a medium skillet brown the meatless crumbles and the chopped green pepper tops, until the peppers are soft and the meat is heated through. Add the diced tomatoes and worcestershire sauce to the skillet and mix.
Combine cauliflower rice and beef mixture. Stir in ½ of the cheese.
Makes 2 servings.
Crumbles – 2 points
Cheese – 2 points
4 points for entire recipe – 2 per pepper