Delicious recipes

RECIPE: Stuffed Peppers With Cauliflower Rice

This recipe for stuffed peppers puts a low-carb twist on an easy-to-make dinner staple by using cauliflower rice.

Cauliflower, a vegetable I use to consider highly underrated, is now getting its time in the spotlight with recipes like this that show off its versatility.

Cauliflower can be baked, blended into smoothies, and even riced! And as an excellent source of Vitamin C and Potassium, it’s no wonder people are finding different ways to work this cruciferous vegetable into their diets.

By: Emma Stessman

These stuffed peppers by Minimalist Baker use cauliflower rice as a substitute for regular rice, making it low-carb, but still just as filling. Mix it up using different delicious toppings, or keep it simple and make ahead as a meal prep for the week.

To “rice” cauliflower , all you have to do is grate cauliflower florets or place them into a food processor until they’re broken down into smaller pieces, resembling rice.



Nutritionist Jennie Miremadi loves using cauliflower rice in anything from stir fry to risotto. Read more about why she loves it, as well as her other favorite ingredients in our exclusive interview with her here!


Stuffed Peppers with Cauliflower Rice


  • 1 head cauliflower, grated into ‘rice’
  • 1 Tbsp (15 ml) olive or grape seed oil
  • Optional: 3 cloves garlic, minced
  • 1 cup (160 g) diced red, white, yellow or green onion (I recommend red)
  • Pinch of 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 (very flavorful salsa, like Trader Joe’s Chunky Salsa)
  • 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
Optional toppings


  1. Preheat oven to 375 degrees F (190 C) and set out a 9×13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut. Set aside.
  2. Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
  3. Once hot, add oil, garlic (optional), onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ 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.
  4. Add remaining ingredients – black beans through salt and pepper – to the cauliflower rice and mix to thoroughly combine. Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  5. 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.
  6. 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.
  7. 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.

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Ready for baseball season? Check out how to make cauliflower wings and other tasty vegan snacks for the game!

What’s your favorite way to use cauliflower? Share with us in the comments below.

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Photo Source: Minimalist Baker

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