1 head cauliflower, blitz in a food processor to a rice consistency
1 Tbsp (15 ml) olive oil
3 cloves garlic, minced
1 cup (160 g) diced red onion
Pinch of sea salt and black pepper
PEPPERS
4 large red, yellow or orange peppers, halved, seeds removed
1 15-ounce (425 g) can black or pinto beans, rinsed and drained
2/3 cup (~170 g) salsa, plus more for serving (homemade is best)
2 tsp cumin powder
2 tsp chili powder
2-3 Tbsp (30-45 ml) lime juice
1/4 tsp sea salt and black pepper
TOPPINGS
1 ripe avocado, sliced
Fresh lime juice
Hot sauce (no nasties of course!)
Cilantro, chopped
Diced red onion
1
Preheat oven to 375F/190 C and set out a 9x13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as avocado or coconut. Set aside.
2
Prepare cauliflower rice by blitzing to a rice like consistency in a food processor. Then heat a large rimmed skillet over medium heat.
3
Once hot, add oil, garlic, onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat. Place the lid on to steam the rice for about 1 minute, then remove from heat and transfer the mixture to a large mixing bowl.
4
Add remaining ingredients - black beans through to salt and pepper - to the cauliflower rice and mix to thoroughly combine. Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
5
Generously stuff halved peppers with ~ 1/2 cup of the mixture until all peppers are full (you may have a little leftover filling, which can be added to salads or served on the side), then cover the dish with foil.
6
Bake for 30 minutes covered, then remove foil, increase heat to 400F/204 C, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more. Serve with desired toppings or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
7
Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350F/176 C oven until warmed through - about 20 minutes.
1 head cauliflower, blitz in a food processor to a rice consistency
1 Tbsp (15 ml) olive oil
3 cloves garlic, minced
1 cup (160 g) diced red onion
Pinch of sea salt and black pepper
PEPPERS
4 large red, yellow or orange peppers, halved, seeds removed
1 15-ounce (425 g) can black or pinto beans, rinsed and drained
2/3 cup (~170 g) salsa, plus more for serving (homemade is best)
2 tsp cumin powder
2 tsp chili powder
2-3 Tbsp (30-45 ml) lime juice
1/4 tsp sea salt and black pepper
TOPPINGS
1 ripe avocado, sliced
Fresh lime juice
Hot sauce (no nasties of course!)
Cilantro, chopped
Diced red onion
Directions
1
Preheat oven to 375F/190 C and set out a 9x13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as avocado or coconut. Set aside.
2
Prepare cauliflower rice by blitzing to a rice like consistency in a food processor. Then heat a large rimmed skillet over medium heat.
3
Once hot, add oil, garlic, onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat. Place the lid on to steam the rice for about 1 minute, then remove from heat and transfer the mixture to a large mixing bowl.
4
Add remaining ingredients - black beans through to salt and pepper - to the cauliflower rice and mix to thoroughly combine. Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
5
Generously stuff halved peppers with ~ 1/2 cup of the mixture until all peppers are full (you may have a little leftover filling, which can be added to salads or served on the side), then cover the dish with foil.
6
Bake for 30 minutes covered, then remove foil, increase heat to 400F/204 C, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more. Serve with desired toppings or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
7
Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350F/176 C oven until warmed through - about 20 minutes.
This dish looks lovely colourful and very wholesome. Will definitely try it.