Stuffed peppers are a classic, and this cheesy cauliflower “rice” is a great stuffing for a vegetarian alternative to the typical meat filling.



Ingredients

Directions

Preheat oven to 350 degrees. Set a medium skillet over medium-high heat and saute olive oil, mushrooms, and salt for 3 to 5 min., stirring occasionally. Mix in onions and continue to saute for 6 to 8 min. Stir in cauliflower and choice of Cantanzaro Herbs or Italian Herbs. Continue to cook for 12 to 14 min. Reduce heat to low; mix in garlic and saute for 3 to 5 min. Remove from heat and mix in 2 tsp. of the Four Cheese Sprinkle, parsley, lemon zest, and pepper. Cover a sheet pan with tin foil and place bell pepper halves on the pan. Fill each half of the bell peppers with cauliflower mixture and sprinkle 1 Tbsp. Four Cheese Sprinkle over the top of each filled pepper. Roast peppers for 30 to 40 min. or until the Four Cheese Sprinkle on top begins to brown.

Serving Suggestions

Serve with a green side salad to make a meal out of it.

Yields

4 servings

Thanks To

Ann Horton, Savory Spice—Greensboro, NC customer

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Cantanzaro Herbs (Salt-Free) 1/2 oz bag $1.85
Italian Herbs (Salt-Free) 1/2 oz bag $2.50
Four Cheese Tableside Sprinkle 4 oz bag $10.30
Pepper, Black, Malabar: Coarse 1 oz bag $2.65
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