Cauliflower Rice Stuffed Peppers
These savory and simple stuffed peppers feature a hearty filling of cauliflower rice, black beans, smoky seasonings, and salsa. A nutritious, plant-based meal that comes together easily, rich in protein and fiber. These flavorful peppers are perfect for a satisfying dinner and can be made ahead of time.
Instructions
- 1
Preheat oven to 375 degrees F (190 C) and set out a 9x13-inch baking dish or rimmed baking sheet. Brush halved bell peppers (4 large) with [neutral oil]. Set aside.
- 2
Prepare head cauliflower (1 medium) into ‘rice’. Heat a large rimmed skillet over medium heat.
- 3
Once hot, add olive or grape seed oil (1 tbsp), garlic (3 cloves) (optional), diced onion (1 cup), and sea salt and black pepper (1 pinch). Sauté for minute (1), stirring frequently. Add head cauliflower (1 medium) and stir to coat. Cover to steam for about minute (1). Remove from heat and transfer to a large mixing bowl. The 'rice' will continue cooking in the oven.
- 4
Add black beans (1 can), salsa (0.67 cup), cumin powder (2 tsp), chili powder (2 tsp), lime juice (2.5 tbsp), and sea salt and black pepper (0.25 tsp) to the cauliflower rice mixture and combine thoroughly. Taste and adjust seasonings as desired.
- 5
Generously stuff the halved bell peppers (4 large) with about 0.5 cup of the mixture. Cover the dish with foil.
- 6
Bake for minutes (30) covered. Remove foil, increase heat to 400 degrees F (204 C), and bake for another minutes (15) to minutes (20) or until peppers are soft and lightly golden brown. For softer peppers, bake minutes (5) to minutes (10) more. Serve with desired toppings like ripe avocado (1 medium), [fresh lime juice], [hot sauce], and [cilantro, chopped].
- 7
Best when fresh, leftovers keep in the refrigerator for days (2) to days (3). Reheat in a 350 degree F (176 C) oven until warmed through, about minutes (20).
Nutrition Facts
Per portion