I lost 2 hours yesterday thinking what to cook for diner. I was hungry and angry! I googled and I found this one. Great recipe of vegetarian stuffed peppers, by minimalist baker. Check this out:
This recipe is simple, requiring just 10 basic ingredients and easy methods that yield big, flavorful results.
A head of cauliflower is shredded into ‘rice’ and sautéed lightly with green onion (garlic is optional). Then add beans, salsa, lime juice, and plenty of smoky spices to create a savory filling that’s perfect when stuffed into sweet bell peppers.
- 1 head cauliflower, grated into ‘rice’ (see method here)
- 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 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
- 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.
- Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
- 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.
- 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.
- 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.
- 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. I recommend avocado, lime juice, hot sauce, and cilantro.
- 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. See notes for instructions on making ahead of time.