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



Ingredients

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.

Yields

4 servings

Thanks To

Ann Horton, Savory Spice—Greensboro, NC customer

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Cantanzaro Herbs 1/2 oz bag $1.85
Italian Herbs 1/2 oz bag $2.50
Four Cheese Tableside Sprinkle 4 oz bag $10.90
Pepper, Black, Malabar: Coarse 1 oz bag $2.65

Nutrition

Gluten-Free
Nut-Free
Sugar-Free
Sweetener-Free
Vegetarian

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“I placed an order a couple months ago and we just love all the seasonings we ordered! The most used is the arrowroot. It took our amazing beef stew and unbelievably raised it another notch!”
-Chris D.

Customer Reviews ( Add a Review )

5 stars 6/25/17 wdstkchik
I love this recipe! I have used it without the cheese and it works just as well. I also serve it as a side dish. Totally addicted to this recipe.