Cauliflower Stuffed Peppers
|bell peppers, halved and seeds removed||4|
|head of cauliflower or about 3 cups of cauliflower rice||1/2|
|ground turkey or ground Beyond Meat for a vegetarian version||1 lb|
|salsa, preferably a chunky salsa plus more for topping||3/4 cup|
|yellow onion, diced||1|
|garlic cloves, minced||4-5|
|olive oil||4 tbsps|
|chili powder||2 tbsps|
|cayenne||1/2 - 1|
|ground mustard||1/2 tsp|
|Salt and pepper to taste, or about ½ teaspoon each|
|Optional toppings: avocado or guacamole, lime wedges, hot sauce, cilantro, or salsa|
Looking for a recipe that takes about as much time and effort as ordering delivery but is flavorful, filling, and healthy? We have you covered!
These Cauliflower Stuffed Peppers are a lighter version of traditional stuffed bell peppers using cauliflower rice instead of rice, and ground turkey instead of ground beef. Although they’re lighter, they pack plenty of flavor and are surprisingly filling. This recipe technically serves four (one full pepper per person) but if you added a side dish this would be plenty of food for eight people.
- We used red bell peppers, but yellow or orange would work great as well.
- If you’re making your own cauliflower rice, use about ½ head of cauliflower. Either grate it or break it up into smaller florets and pulse it in the food processor until it’s the right consistency. You may need to pulse in batches so your pieces come out even. Don’t over pulse or you’ll end up with a cauliflower puree.
- If you’re vegan or vegetarian, you can easily sub ground Beyond Meat or black beans for protein instead of ground turkey.
- These are best right out of the oven, but they do keep for two to three days in the refrigerator. Bake or air fry to reheat.
- Preheat oven to 375. Lightly grease a 9×13 baking dish with olive or avocado oil.
- Heat 2 tablespoons of olive oil in a large skillet. Add ground turkey or meat subsitute and cook until it just starts to brown, stirring to break it up. Add garlic and continue to cook until turkey is browned.
- Stir in onions and cook for about one minute. Next add oregano, chili powder, cumin, paprika, cayenne, ground mustard, salt, and pepper. Cook for an additional minute, stirring frequently. Then stir in the riced cauliflower and put the lid on the pan to steam the “rice” for another minute. Remove from heat. Leave the cauliflower slightly underdone as it will keep cooking in the oven.
- Stir the salsa into the mixture.
- Lightly brush the halved peppers with olive oil or avocado oil, and lightly salt the insides of the peppers to taste (optional). Then spoon about ½ cup of the cauliflower mixture into each pepper.
- Arrange peppers on a baking sheet and cover them with foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes.
- Top with salsa, cilantro, sliced avocado, hot sauce, or any other toppings you like. Serve with lime wedges & enjoy!