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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.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 4
Calories 207 kcal

Ingredients
  

CAULIFLOWER RICE

  • 1 medium head cauliflower grated into ‘rice’ (see method here)
  • 1 Tbsp olive
  • 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

AVOCADO CILANTRO DRESSING

  • 1/2 Lg avocado
  • 1/8 cup EVOO
  • 1/8 cup water
  • 2 garlic cloves
  • 1.5 tsp Bragg Apple cider vinegar
  • 2 T Lime 1 sm lime or lemon juice
  • 1/4 tsp black pepper
  • Pinch of sea salt to taste
  • Cilantro to your liking or 1 cup loosely packed
  • Place all ingredients in a mini blender. Puree until smooth
  • May be doubled or tripled and stored in the refrigerator

TOPPINGS optional

  • Avocado Cilantro Dressing
  • 1 medium ripe avocado sliced
  • Fresh lime juice
  • Hot sauce
  • Cilantro chopped
  • Diced red onion
  • Your favorite salsa fresh salsa from refrigerated section

Instructions
 

  • Preheat oven to 375 degrees F (190 C) and set out a 9×13-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.