Cauliflower Stuffed Peppers
1 head cauliflower
1 Tbsp (15 ml) olive oil
2 cloves garlic, minced
1 cup diced green onion
Pinch each sea salt and black pepper
4 large red, yellow or orange bell peppers, halved, seeds removed
1 15-ounce (425 g) can black or pinto beans, rinsed and drained (if unsalted, add additional salt to taste)
2/3 cup (~170 g) salsa, plus more for serving
2 tsp cumin powder, plus more to taste
2 tsp chili powder, plus more to taste
2-3 Tbsp (30-45 ml) lime juice
1/4 tsp each sea salt and black pepper, plus more to taste
Cilantro, chopped (recommended)
Diced red onion (recommended)
A bit more lime (recommended)
Your favorite salsa (optional)
1 ripe avocado, sliced (optional)
Creamy Cilantro Dressing- see link to recipe in notes (optional)
Preheat oven to 375 degrees F (190 C) and set out a 9x13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral oil such as safflower or sunflower. Set aside.
Prepare cauliflower by following these instructions. Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections.
With a grater, use the medium-sized holes (the side commonly used to grate cheese) to grate the cauliflower into the size of rice, leaving any large, tough stems behind. If the cauliflower looks moist, transfer to a clean towel (or paper towel) and press to remove any excess moisture, which can make your dish soggy.
Then heat a large rimmed skillet over medium heat. Once hot, add oil, garlic, onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add grated cauliflower and stir to coat. Place the lid on to steam the rice for about 1 minute, then remove from heat and transfer the mixture to a large mixing bowl.You aren't looking to completely cook the 'rice', as it will continue cooking in the oven.
Add remaining ingredients - black beans, salsa, cumin, chili powder, lime, salt and pepper and mix to thoroughly combine. Taste and adjust seasonings.
Generously stuff halved peppers with ~ 1/2 cup of the mixture until all peppers are full (you may have a little leftover filling, which can be added to salads or served on the side), then cover the dish with foil.
Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more. Serve with desired toppings (listed above) or as is.
Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.
Pairs Well With
FEATURING: Cauliflower, peppers, green onion, garlic, and a bit of onion for garnish.
A savoury dish that is simple despite the few steps involved. To take this dish to the next level, try serving it with this Creamy Cilantro Lime dressing from Minimalist Baker: http://minimalistbaker.com/mexican-quinoa-salad-cups-with-creamy-cilantro-lime-dressing/
* Don't have cauliflower? Try this quinoa version: http://minimalistbaker.com/spanish-quinoa-stuffed-peppers/
*This recipe could easily be made ahead of time. Simply prepare up until the point of baking, refrigerate (up to 3 days), and then bake when you need it.