Delicious and easy 10 ingredient stuffed peppers with cauliflower rice, black beans, smoky spices and salsa! A hearty, healthy and plant-based dish.
- 1 medium Head cauliflower shredded into ‘rice’ (see method here)
- 1 Soup Olive- or grapeseed oil
- 3< /span> Cloves Garlic, chopped (optional)
- 1 cup diced red, white, yellow or green onion (I recommend red)
- < span class="wprm-recipe-ingredients-quantity">1 pinch sea salt and black pepper each
- 4 large red, yellow, or orange peppers (halved, seeds removed) span>
- 1 15 ounces can of black beans or pinto beans (rinsed and drained // if unsalted, add additional salt to taste )
- 2/3 cup salsa (and more to serve // very tasty salsa, like T rader Joe’s Chunky Salsa) li>
- 2 TL cumin powder < span class =" wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(more to taste)
- 2 tsp Chili Powder a> (more to taste)
- 2-3 Soup span> Lime juice
- 1/4 cc span> < span class= "wprm-recipe-ingredient-name">any sea salt and black pepper (and more on flavor) span>
- Preheat the oven to 375 degrees F (190 C) and Line a 9×13-inch baking dish or rimmed baking sheet. Brush the halved peppers with a high-heat neutral oil, such as olive oil, as well. B. Grape seed oil, avocado or refined coconut oil. Set aside.
- Prepare the cauliflower rice by this guide. Then heat a large, rimmed skillet over medium-high heat.
- Once hot, add oil, garlic (optional), onion , add salt and pepper. Simmer for 1 minute, stirring frequently. Then add the cauliflower “rice” and toss to coat. Put the lid on to steam the rice for about 1 minute. Then remove from the heat and pour the mixture into a large mixing bowl. You don’t want to fully cook the “rice” as it will continue to cook in the oven.
- Add remaining ingredients – blacken beans with salt and pepper – Add to the cauliflower rice and mix well. Taste and adjust the seasonings accordingly, adding more salt, pepper or other spices as desired.
- Generously halve the peppers with ~1/2 cup of the mixture until all the peppers are full (there may be some garnish left over to add to salads or serve as a side dish), then cover the aluminum dish.
- Cook covered for 30 minutes. Then remove the foil, increase the heat to 400°F and bake an additional 15 to 20 minutes or until the peppers are tender and lightly browned. Cook 5-10 minutes longer for milder peppers. Serve with your desired toppings (see above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
- Best fresh, although leftovers stay covered in the fridge for 2-3 days. Heat in oven at 350 degrees F (176 C) until heated through – about 20 minutes. See notes for instructions on making ahead.