Name: Cauliflower “Rice” Stuffed Peppers
Prep time: 15 minutes
Cook time: 1 hour
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 1 cups sliced mushrooms, diced; 1 onion, small dice; 1 large cauliflower head, grated; 1 Tbsp. herb blend of choice:; 4 cloves garlic, minced; 2 Tbsp. minced fresh parsley; 1/2 lemon, zested; 2 medium red bell peppers, sliced in half lengthwise

Home | Recipes | Cauliflower “Rice” Stuffed Peppers

Cauliflower “Rice” Stuffed Peppers

Recipe by Ann Horton, Savory Spice—Greensboro, NC customer

Healthy Cooking

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

Jump to Recipe

Serves 4 servings

Prep Time 15 minutes

Cooking Time 1 hour

Email Share

Ingredients

2 Tbsp. olive oil 1 cups sliced mushrooms, diced

2 tsp. Mayan Sea Salt

1 onion, small dice 1 large cauliflower head, grated 1 Tbsp. herb blend of choice:

Cantanzaro Herbs

Italian Herbs

4 cloves garlic, minced

2 tsp. plus 4 Tbsp. Cheddar Cheese Powder, divided

2 Tbsp. minced fresh parsley 1/2 lemon, zested

1/4 tsp. Coarse Black Malabar Pepper

2 medium red bell peppers, sliced in half lengthwise

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 Cheddar Cheese Powder, 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. Cheddar Cheese Powder over the top of each filled pepper. Roast peppers for 30 to 40 min.