Uncooked bell pepper(s)
1 item(s), medium, red variety, cut into 3/4-inch pieces
1 clove(s), small, chopped
1¼ tsp(s), smoked variety
Canned diced tomatoes
½ cup(s), petite variety, with juice
Sun-dried tomato paste
½ head(s), medium, (about 1 pound), trimmed and cut into 1-inch florets
¼ cup(s), halved or quartered if large
Plain fat free Greek yogurt
Cooked white rice
2 tsp(s), chopped fresh
- Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Add onion and cook, stirring, until almost softened, about 4 minutes; add remaining 1/2 teaspoon oil. Stir in bell pepper, garlic, and paprika and cook, stirring, until onion starts to brown, about 2 minutes. Stir in tomatoes, water, tomato paste, and salt.
- Combine cauliflower and mushrooms in 2-quart slow cooker; stir in tomato mixture. Cover and cook until cauliflower is tender, 1 1/2–2 hours on High, stirring after 1 hour of cooking time. Stir in 2 tablespoons yogurt, taking care not to break up cauliflower.
- Divide rice evenly between 2 large shallow bowls; top with paprikash and remaining 2 tablespoons yogurt. Sprinkle with dill.
- Per serving: about 1 1/2 cups paprikash, 1 tablespoon yogurt, and 3/4 cup rice: 312 Cal, 7 g Total Fat, 1 g Sat Fat, 666 mg Sod, 55 g Total Carb, 10 g Sugar, 8 g Fib, 13 g Prot.