Cauliflower Rice Stuffed Peppers

Cauliflower rice stuffed peppers are simple, delicious, and light. Cut back on refined carbs and fuel up on veggies with this healthy vegan recipe!


bell peppers cauliflower mushrooms avocado oil nutritional yeast chili powder cilantro or parsley

onion garlic salt pepper salsa lime juice

©Kirsten Nunez

Step 1:

Preheat the oven to 375° F. Slice the bell peppers in half, lengthwise, and scoop out the seeds and pith.

©Kirsten Nunez


Places the peppers in a large dish. Brush with oil and sprinkle with salt and pepper. For softer peppers, prebake for 15 to 20 minutes. For a crispier texture, skip prebaking and set aside.

Step 2:

©Kirsten Nunez

If you haven’t already, cut the cauliflower into florets. Place the cauliflower florets in a food processor or blender. Pulse until the cauliflower becomes rice-like and there are no big chunks.

Step 3:

©Kirsten Nunez

Now, in a skillet over medium heat, add avocado oil, onions, mushrooms, salt, and pepper. Cook for 5 to 7 minutes or until the onions are tender. Add the garlic and cook for 30 seconds.

Step 4:

©Kirsten Nunez

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