YOUR SOLIN GENERATED RECIPE
Ham and Bell Pepper Stuffed Peppers
Sweet bell peppers roasted until tender and filled with a savory mixture of lean ham, cauliflower rice, and fluffy egg whites, served with a cool dollop of cottage cheese.
INGREDIENTS
2 whole bell peppers
8 oz 96% lean ham
0.5 cup liquid egg whites
1 cup cauliflower rice
0.5 tbsp extra virgin olive oil
0.5 cup low-fat cottage cheese
0.5 whole avocado
1 slice Dave's Killer Bread
0.25 cup mild salsa
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your air fryer or oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Dice the lean ham into small cubes.
In a skillet over medium heat, add the olive oil and sauté the ham and cauliflower rice for 3-4 minutes until the cauliflower is slightly softened.
Pour the liquid egg whites into the skillet with the ham and cauliflower, stirring constantly for 2 minutes until the eggs are scrambled and combined with the mixture.
Season the mixture with dried oregano, sea salt, and black pepper.
Spoon the ham and egg mixture generously into the bell pepper halves.
Place the stuffed peppers in the air fryer basket or on a baking sheet and cook for 10-12 minutes until the peppers are tender and the tops are slightly golden.
While the peppers cook, toast the slice of Dave's Killer Bread.
Remove the peppers from the heat and top each half with a dollop of cottage cheese, sliced avocado, and mild salsa.
Serve immediately with the toasted bread on the side.