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Test Kitchen Approved

Cauliflower “Rice” Stuffed Peppers

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

Yields

4 servings

Prep Time

15 Minutes

Cooking Time

1 Hours

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

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

Serving Suggestions

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

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

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Cantanzaro Herbs

    Cantanzaro Herbs are a salt-free, mixed herbs seasoning blend based on our Italian Herbs seasoning blend, but is more all-purpose in usage. We reco...

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  • Italian Herbs

    We have combined the best of the classic herbs used in the Italian kitchen and mixed them in the proper amounts to create this “magnifico” blend. T...

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  • Four Cheese Tableside Sprinkle

    This sprinkle delivers balanced cheese flavor that is easy to use and always at the ready. Cheese powders are made of natural cheeses that have bee...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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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.