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. Plus, cauliflower rice (and cauliflower in general) is fairly bland, so it serves as an excellent “base” for other spices and ingredients.
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 will need:
- bell peppers
- cauliflower florets
- diced mushrooms
- diced onion
- minced garlic
- nutritional yeast
- avocado oil
- salt
- ground black pepper
- chili powder
- salsa
- cilantro or parsley
- fresh lime juice
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.
Not a fan of mushrooms? No worries. You can use beans or more cauliflower rice instead. The mushrooms add a meaty texture to the stuffed peppers, but they’re not 100% necessary. Feel free to experiment.
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. 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.
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.
Transfer the cauliflower-mushroom mixture to a large bowl. Add the nutritional yeast, cauliflower, and salsa. Mix well.
At this point, you can taste the mixture and add more spices or salsa, if you’d like.
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!
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.
Serve the stuffed peppers with toppings of your choice. Delicious ideas include:
- vegan cheese
- vegan sour cream
- avocado lime sauce
- sliced avocado
- guacamole
- fresh cilantro or parsley
- salsa
- tempeh bacon
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
- 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 pepper halves 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. If you like a crispier texture, you can skip prebaking and set them aside.
- Place the cauliflower florets in a food processor or blender. Pulse until the cauliflower develops a rice-like texture and no big chunks remain.
- 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.
- Transfer the cauliflower-mushroom mixture to a large bowl. Add the nutritional yeast, cauliflower, and salsa. Mix well. Taste and adjust if necessary.
- Pack the bell pepper halves with the cauliflower mixture. You might have some leftover, depending on the size of your bell peppers.
- 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.
- Top with fresh cilantro or parsley, vegan cheese, sliced avocado, guacamole, vegan bacon, or lime juice.
Notes
- You may need to use more or less salt, depending on the saltiness of your salsa.
- 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!