Site sponsored by Good Health Naturally

Cauliflower Rice Stuffed Peppers

Yields1 Serving
 CAULIFLOWER RICE
 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.

Rating
Share

Ingredients

 CAULIFLOWER RICE
 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.

Cauliflower Rice Stuffed Peppers

One Comment

Leave a Reply