Cauliflower Rice Stuffed Peppers
Savory, simple, 10-ingredient stuffed peppers with cauliflower rice, black beans, smoky seasonings, and salsa! A hearty, healthy, plant-based meal.
Servings 4 (whole stuffed peppers)
Ingredients
CAULIFLOWER RICE
- 1 medium head cauliflower, grated into ‘rice’ (see method here)
- 1 Tbsp olive or grape seed oil
- 3 cloves garlic, minced (optional)
- 1 cup diced red, white, yellow, or green onion (I recommend red)
- 1 pinch each sea salt and black pepper
PEPPERS
- 4 large red, yellow, or orange bell peppers (halved, seeds removed)
- 1 15-ounce can black or pinto beans (rinsed and drained // if unsalted, add additional salt to taste)
- 2/3 cup salsa (plus more for serving // very flavorful salsa, like Trader Joe’s Chunky Salsa)
- 2 tsp cumin powder (plus more to taste)
- 2 tsp chili powder (plus more to taste)
- 2-3 Tbsp lime juice
- 1/4 tsp each sea salt and black pepper (plus more to taste)
TOPPINGS optional
- 1 medium ripe avocado (sliced)
- Fresh lime juice
- Hot sauce
- Cilantro, chopped
- Diced red onion
- Creamy Cilantro Dressing
- Chipotle Red Salsa (or your favorite salsa)
Instructions
- Preheat oven to 375 degrees F (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 grape seed, avocado or refined coconut. Set aside.
- Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
- Once hot, add oil, garlic (optional), 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. You aren't looking to completely cook the 'rice,' as it will continue cooking in the oven.
- Add remaining ingredients - black beans through 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.
- 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.
- Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (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 (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.
Notes
*Loosely adapted from my Spanish Stuffed Peppers with Quinoa.
*Nutrition information is a rough estimate for 1 whole stuffed pepper (two halves), of 4 total servings, calculated without additional toppings.
*This recipe could easily be made ahead of time. Simply prepare up until the point of baking, refrigerate (up to 3 days), and then bake when you need it.
*Nutrition information is a rough estimate for 1 whole stuffed pepper (two halves), of 4 total servings, calculated without additional toppings.
*This recipe could easily be made ahead of time. Simply prepare up until the point of baking, refrigerate (up to 3 days), and then bake when you need it.
Nutrition (1 of 4 servings)
Serving: 1 whole stuffed peppers Calories: 207 Carbohydrates: 35.1 g Protein: 9.3 g Fat: 4.9 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 445 mg Fiber: 10.4 g Sugar: 10.5 g