Add some zest to your weekly menu with Cauliflower Rice Stuffed Peppers. Cauliflower offers vitamins C and K, all without the fat or cholesterol. Prep these ahead for a nutritious dish that breaks the meal prep monotony!
Print Recipe
- Category: Main Course
Ingredients
- 1 medium head cauliflower, grated in “rice”
- 1 tablespoon olive oil
- 3 cloves of garlic minced
- 1 cup diced red, white, yellow, or green onion
- 1 pinch of sea salt and black pepper
- 4 large red, yellow, or orange bell peppers, halved, seeds removed
- 15 ounces black beans, drained
- 2/3 cup salsa
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 1/4 teaspoon lime juice
- 1/2 cup low fat mozzarella
Toppings:
- cilantro, chopped
Instructions
- Preheat oven to 375o F and set out 9 x 13 baking dish or rimmed baking sheet.
- Brush pepper halves with olive oil.
- Shred cauliflower with a box grater.
- Heat a large, rimmed skillet over medium heat
- Once heated up, add oil, garlic, onion, salt, pepper and sauté for one minute, stirring frequently. Add in ground beef and cook until it’s no longer pink, about 5-7 minutes.
- Add cauliflower rice and stir to coat in the mixture. Place a lid onto the pan to steam the rice.
- Add black beans, salsa, cumin powder, chili power, lime juice, salt, and pepper to the cauliflower rice.
- Generously stuff pepper halves until all the peppers are full. Top with mozzarella cheese and cover dish in tin foil.
- Bake for 30 minutes, then removed the foil and bake for another 15-20 minutes uncovered.
- Top with cilantro and enjoy.