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Tex Mex Cauliflower Rice Stuffed Peppers

Tex Mex Cauliflower Rice Stuffed Peppers
Prep Time
25 min
Cook Time
10 min
Yields
4-6 servings

Cauliflower rice is a genius way to add even more vegetables into these hearty stuffed peppers.

Click here to watch how to make this recipe.

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ingredients

Cauliflower Rice

1
head cauliflower, quartered
2
Tbsp oil
Salt and pepper to taste

Stuffed Peppers

3
cups cooked cauliflower rice
1
cup corn kernels
½
cup canned black beans, drained and rinsed
½
cup diced tomatoes
½
cup cheddar, grated
¼
cup crumbled feta cheese
3
Tbsp chopped fresh cilantro leaves
1
tsp cumin
½
tsp chili powder, or more to taste
2
cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
6
bell peppers, tops cut, stemmed and seeded
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directions

Step 1

Place two quarters of cauliflower in food processor and buzz until it reaches the texture of rice. Repeat with the remaining cauliflower.

Step 2

Add 1 tablespoon of oil into a large skillet over medium heat. Add the first batch of cauliflower rice, season with salt and pepper and sauté until lightly browned, about 3 to 5 minutes. Repeat with the next batch.

Step 3

Store cauliflower rice in an airtight container.

Step 4

Preheat oven to 350ºF. Line a 9×13-inch baking dish with parchment paper.

Step 5

In a large bowl, combine cauliflower rice, corn, black beans, tomatoes, cheeses, cilantro, cumin, chili powder, salt and pepper to taste.

Step 6

Spoon the filling into each bell pepper cavity. Place stuffed peppers on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Allow to cool.

Step 7

Store peppers in an airtight container for 2 to 3 days.

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