Equal parts flavorful and light, these cauliflower rice stuffed peppers will surely hit the spot. They’re also extremely easy to personalize; we used riced cauliflower with mushrooms and southwestern salsa, but you can mix in corn, beans, or whatever veggies you have on hand. You can also incorporate meat substitutes, like tempeh or lentils, for some protein.
And while cauliflower rice is trendy, it’s clear that it’s here to stay. The popular food is often used as an alternative to traditional rice, from soups to casseroles. Don’t get us wrong, though — we love rice too! Brown rice, in particular, is nutrient dense and an excellent source of complex carbs, which our cells need for energy. (On the other hand, white rice is more processed and contains refined carbs; it’s also less nutrient dense than brown rice.)
If you’re trying to scale back on white rice — or simply looking for a delicious veggie-rich dinner — try this cauliflower rice stuffed pepper recipe at home. You can also follow our easy step-by-step video, which is included in this post.
Table of Contents
Key Ingredients
- Bell peppers. Any color bell pepper will work for this recipe. (If you want to use homegrown vegetables, check out our guide on how to grow peppers in pots.)
- Cauliflower rice. If ricing your own cauliflower, you’ll need about half a head. Otherwise, feel free to use store-bought riced cauliflower.
- Mushrooms. Mushrooms add a meaty texture to the stuffed peppers, but they’re not 100% necessary. You can use beans or more cauliflower instead.
- Salsa. The salsa will play a big role in the final flavor of your stuffed peppers, so be sure to choose a high-quality salsa that you love. Homemade salsa works just as well.
How to Make Cauliflower Rice Stuffed Peppers
Stuffed peppers are some of the easiest recipes you can make. See how to make a vegan version, plus tips for customizing the dish. The full ingredients list is at the bottom of this post.
1. Preheat the oven to 375° F. Slice the bell peppers in half, lengthwise, and scoop out the seeds and pith. You may need to use a small knife to cut away the tougher parts.
2. Arrange the bell peppers in a large casserole dish. Brush with avocado oil and sprinkle with salt and ground black pepper.
If you prefer softer peppers, prebake them for 15 to 20 minutes. Otherwise, if you like a crispier texture, you can skip prebaking and set them aside.
3. If you haven’t already, cut the cauliflower into florets. You’ll need 3 cups of florets, which is equal to about 1/2 medium head of cauliflower. (Need tips on preparing cauliflower without the mess? Check out our guide on how to cut cauliflower.)
Place the cauliflower florets in a food processor or blender. Pulse until the cauliflower becomes rice-like and there are no big chunks.
4. Now, in a skillet over medium heat, add avocado oil, onions, mushrooms, salt, and black pepper. Cook for 5 to 7 minutes or until the onions are tender. Add the garlic and cook for 30 seconds.
5. Add the riced cauliflower to the skillet. Toss well until evenly combined, cooking for about 2 minutes.
6. If you’re using a smaller pan, transfer the cauliflower-mushroom mixture to a large bowl. Otherwise, you can work in the pan you’re currently using.
Add the nutritional yeast and salsa. Mix well. At this point, you can taste the mixture and add chili powder or more salsa, if you’d like.
7. Pack the bell pepper halves with the cauliflower mixture. You might have some leftover, depending on the size of your bell peppers. If so, try sautéing the cauliflower rice and eating them in vegan burritos. Yum!
8. Bake the stuffed peppers for 35 minutes, or until the peppers have reached your preferred tenderness. If you’d like to increase the cooking time, add another 15 to 20 minutes to the original cooking time and check the peppers frequently.
Recipe Tips, Variations, and Substitutions
- Mix in greens. When cooking the onions and mushrooms, add a few handfuls of baby spinach. It’ll eventually cook down and add more nutrients to the meal.
- Add a grain. For extra fiber and healthy carbs, replace some of the riced cauliflower with quinoa or brown rice.
- Garnish with toppings. Vegan cheese, vegan sour cream, diced avocado, guacamole, and fresh cilantro and parsley are all delicious on top of the peppers.
How Do You Store Cauliflower Riced Stuffed Peppers?
Keep leftovers in an airtight in the refrigerator for up to 3 days.
Serving Suggestions
- Vegan nacho cheese sauce — Drizzle on top for a cheesy touch
- Best guacamole — Use it as a topping or with a side of tortilla chips
- Tomatillo green chili salsa — Use green salsa in the cauliflower mixture
Cauliflower Rice Stuffed Peppers
Ingredients
- 4 large bell peppers
- 3 cups cauliflower florets about 1/2 medium cauliflower head
- ½ small onion diced
- 1 ½ cups mushrooms about 4 ounces, diced
- 1 teaspoon minced garlic
- 2 tablespoons avocado oil or another high-heat oil
- 2 tablespoons nutritional yeast
- 2 teaspoons chili powder optional
- 1 teaspoon salt plus more for bell peppers
- ½ teaspoon ground black pepper plus more for bell peppers
- ½ cup salsa
- Cilantro or parsley for topping
- Fresh lime juice for topping
Instructions
- Preheat the oven to 375° F. Slice the bell peppers in half, lengthwise, and scoop out the seeds and pith. You may need to use a small knife to cut away the tougher parts.
- Arrange the bell peppers in a large casserole dish. Brush with avocado oil and sprinkle with salt and ground black pepper. (If you prefer softer peppers, prebake them for 15 to 20 minutes. Otherwise, if you like a crispier texture, you can skip prebaking and set them aside.)
- If you haven't already, cut the cauliflower into florets. You'll need 3 cups of florets, which is equal to about 1/2 medium head of cauliflower. Place the cauliflower florets in a food processor or blender. Pulse until the cauliflower becomes rice-like and there are no big chunks.
- Now, in a skillet over medium heat, add avocado oil, onions, mushrooms, salt, and black pepper. Cook for 5 to 7 minutes or until the onions are tender. Add the garlic and cook for 30 seconds. Add the riced cauliflower to the skillet. Toss well until evenly combined, cooking for about 2 minutes.
- If you're using a smaller pan, transfer the cauliflower-mushroom mixture to a large bowl. Otherwise, you can work in the pan you're currently using. Add the nutritional yeast and salsa. Mix well. At this point, you can taste the mixture and add chili powder or more salsa, if you'd like.
- Pack the bell pepper halves with the cauliflower mixture. Bake the stuffed peppers for 35 minutes, or until the peppers have reached your preferred tenderness. If you'd like to increase the cooking time, add another 15 to 20 minutes to the original cooking time and check the peppers frequently.
Notes
- You may need to use more or less salt, depending on the saltiness of your salsa.
- Garnish with vegan cheese, vegan sour cream, diced avocado, guacamole, and fresh cilantro or parsley.
- You might have some filling leftover, depending on the size of your bell peppers. If so, try sautéing the cauliflower rice and eating them in vegan burritos.
- Nutritional information for this Cauliflower Rice Stuffed Peppers recipe is a rough estimate automatically calculated by the Spoonacular food database.
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What is the whipped green stuff on top? Ty
Hi Valerie! It’s avocado lime sauce from our jackfruit taco recipe: https://cleangreensimple.com/recipe/jackfruit-tacos/ Enjoy!