| 5 | 30 | 128 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 1 |
| 1 medium pepper(s) | Red bell pepper |
| 1/4 cup | Marinara sauce, low sodium |
| 1/2 tsp | Cayenne pepper |
| 1 tbsp | Nutritional yeast |
| 1 1/2 cup | Cauliflower crumbles/rice (stir fried) |
1. Preheat oven to 350 degrees F.
2. In an oiled pan heated on medium heat and add in cauliflower
3. Once heated add marinara sauce and a pinch of cayenne for added spice.
4. Once the "rice" is heated through and the marinara is mixed in add the nutritional yeast and stir thoroughly.
5. Cut the top of the pepper off, scoop out the insides and rinse out the seeds. Stuff the pepper with the cauliflower rice mixture.
6. Place on a baking sheet and bake for 25 minutes or until the outside of the pepper is tender and turning a bit wrinkly.
7. Take out of over and serve with a salad.
| Vegetables | 4.8 |
