Skinny Cordon Bleu-Stuffed Peppers

For the peppers:

1. Bring a large pot of salted water to a boil and preheat your oven to 350°F. Spray a baking dish with cooking spray (use one that’s big enough to fit all of the pepper halves in a single layer).
2. Cut the peppers in half lengthwise and gently scrape out the seeds. Cook the peppers in the boiling water until just fork tender, about 5 minutes. Drain and set aside to dry.
3. Roughly chop 1/3 of the deli ham and set aside. The remaining 2/3 of the slices will be used to line the peppers.
4. Place the chopped cauliflower into a small food processor and process until finely chopped and the cauliflower has the consistency of rice. Transfer to a medium bowl and microwave the cauliflower “rice” for 3 minutes.
5. Stir the paprika into the cooked cauliflower until evenly incorporated. Then add 3/4 cup of the grated Swiss cheese and the chopped ham. Mix until everything is evenly incorporated.
6. Place the peppers into the baking dish in a single layer, cut side up. Place one slice of ham into each cut pepper.
7. Spoon the cauliflower mixture evenly between all of the halved peppers, really pressing the mixture into each. Sprinkle with remaining 1/2 cup of grated Swiss cheese.
8. Cover the dish of peppers with tinfoil and bake for 30 minutes, or until the cheese is melted.

For the sauce:

9. While the peppers bake, melt the butter in a small saucepan on low heat. Whisk in the flour, stirring frequently, until the mixture is smooth, creamy and golden brown, about 5 minutes.
10. Combine the milk, bouillon, wine, mustard and Worcestershire sauce in a small measuring cup and heat in the microwave for a few seconds or just until warm, to help dissolve the bouillon.
11. Once the butter is smooth, whisk in the milk mixture and stir frequently until the sauce thickens about, about 7-10 minutes.
12. Spoon the sauce over the peppers and devour!

Recipe adapted from a recipe for Low-Carb Stuffed Peppers on foodfanatic.com who adapted the Chicken Cordon Bleu Sauce from food.com.