Vegetarian Stuffed Peppers with Cauliflower Rice

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Vegetarian Stuffed Peppers with Cauliflower Rice

Delicious pockets of flavoursome delight.

Original recipe here.


3 cups riced cauliflower

1 teaspoon olive oil

68 bell peppers, any color you like

1 (15 oz) can black beans, drained and rinsed

2 medium sized tomatoes, diced

1 1/4 cup grated cheese, divided

1/4 cup diced onion

1/2 cup enchilada sauce, or salsa

2 tablespoons chopped cilantro

1 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper


1. Pre-heat oven to 200 degrees C.  Cut the top off of each pepper and scoop out all the seeds and white membrane.  If you prefer a softer pepper: bring a large pot of water to a boil and place peppers in for about 1 minute.  Remove from water and place in a baking dish.

2. Heat a large skillet and add olive oil and riced cauliflower.  Sautee until cauliflower is tender, about 7 minutes.

3. Add the cauliflower rice and all the remaining ingredients (except for 1/4 cup cheese) to a large bowl and mix until combined.  Pack each pepper with the filling, how much filling will depend on the size of your pepper.  Top with a little sprinkle of cheese.  Pour about 1/3 cup of water in the bottom of the baking dish and bake peppers until mixture is heated through and cheese is melted, about 20 minutes.


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