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Test Kitchen Approved

Cauliflower “Rice” Stuffed Peppers

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

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

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.