bell peppers cauliflower mushrooms avocado oil nutritional yeast chili powder cilantro or parsley
onion garlic salt pepper salsa lime juice
©Kirsten Nunez
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.
©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.
©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.
©Kirsten Nunez