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

INGREDIENTS

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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.

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

ITEMS IN THIS RECIPE

Kosher Salt

48

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Cantanzaro Herbs

306

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Italian Herbs

263

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Four Cheese Tableside Sprinkle

74

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Coarse Black Malabar Pepper

68

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