| 6 | 30 | 169 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 1 |
| 1 medium pepper(s) | Red bell pepper |
| 1 tsp | Olive Oil, Extra Virgin |
| 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 F
2. Add oil to pan and prepared cauliflower rice stirfry
3. Once heated add marinara sauce and a pinch of cayenne for added spice (great for circulation and metabolism)
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 |
