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For the peppers:
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1.
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Bring a large pot of salted water to a boil and preheat your oven to 350 degrees F. Spray a baking dish with cooking spray (use one thats big enough to fit all of the pepper halves in a single layer).
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2.
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Cut the peppers in half lengthwise and gently scrape out the seeds.
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Cook the peppers in the boiling water until just fork tender, about 5 minutes.
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Drain and set aside to dry.
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3.
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Roughly chop 1/3 of the deli ham and set aside.
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The remaining 2/3 of the slices will be used to line the peppers.
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4.
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Place the chopped cauliflower into a small food processor and process until finely chopped and the cauliflower has the consistency of rice.
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Transfer to a medium bowl and microwave the cauliflower rice for 3 minutes.
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5.
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Stir the paprika into the cooked cauliflower until evenly incorporated.
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Then add 3/4 cup of the grated Swiss cheese and the chopped ham.
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Mix until everything is evenly incorporated.
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6.
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Place the peppers into the baking dish in a single layer, cut side up.
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Place one slice of ham into each cut pepper.
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7.
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Spoon the cauliflower mixture evenly between all of the halved peppers, really pressing the mixture into each.
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Sprinkle with remaining 1/2 cup of grated Swiss cheese.
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8.
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Cover the dish of peppers with tinfoil and bake for 30 minutes, or until the cheese is melted.
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For the sauce:
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9.
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While the peppers bake, melt the butter in a small saucepan on low heat.
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Whisk in the flour, stirring frequently, until the mixture is smooth, creamy and golden brown, about 5 minutes.
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10.
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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.
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11.
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Once the butter is smooth, whisk in the milk mixture and stir frequently until the sauce thickens about, about 7-10 minutes.
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12.
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Spoon the sauce over the peppers and devour!
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Recipe adapted from a recipe for Low-Carb Stuffed Peppers on foodfanatic.com who adapted the Chicken Cordon Bleu Sauce from food.com.
