Cauliflower “Rice” Stuffed Peppers Recipe
YIELD
4 servings
TIME
Active Prep: 15 min
Cook: 1 hour
INGREDIENTS
- 2 Tbsp. olive oil
- 1 cup sliced mushrooms, diced
- 2 tsp. Kosher Salt
- 1 onion, small dice
- 1 large cauliflower head, grated
- 1 Tbsp. one of the following herb seasonings:
- Cantanzaro Herbs
- Italian Herbs
- 4 cloves garlic, minced
- 2 tsp. plus 4 Tbsp. Four Cheese Tableside Sprinkle, 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
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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.
SERVING SUGGESTIONS
Serve with a green side salad to make a meal out of it.
Ann Horton, Savory Spice—Greensboro, NC customer
NUTRITION
