Roasted peppers have a great flavor and they’re great stuffed too. I had bunch of red peppers in my refrigerator so I decided to stuff them with my recipe for Mexican Cauliflower Rice and Beans. I usually use red peppers, but orange and yellow bell peppers work well also.

You can use this recipe as a starting point for stuffing a variety of things in roasted peppers, but one of my favorites is cauliflower rice mixtures, and I have quite a few variations on this site and in my cookbooks. Another favorite of mine is to take cauliflower rice, add roasted vegetables and herbs, stuff the roasted peppers, and cover with one of my ranch dressings or top with cashew cream or cheese.

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Mexican Stuffed Peppers

To process the cauliflower, chop the cauliflower into smaller pieces and pulse them in the food processor until you have the consistency of rice.

Feel free to replace the beans with your favorite cooked protein, and you can also add diced roasted vegetables.I recommend having the salsa and beans made ahead of time.

I use canned beans, but if you're soaking and cooking your own beans, definitely make them a day or so ahead of time. When I make my own beans, I make a big batch, and then freeze the leftovers in portions for future recipes.

Serve this recipe with chopped or sliced avocado, salsa or pico de gallo, limes, hot sauce, and more diced green onion.

Servings: servings

Calories: 316kcal

Ingredients

4 bell peppers red, orange, or yellow, sliced in half and cored
2 tablespoons avocado oi or other oil
2 garlic cloves peeled and minced or pressed
1 large cauliflower trimmed and riced, or about 5 cups of cauliflower rice
1 teaspoon salt
2 teaspoons chili powder
1 tablespoon cumin
1/2 cup salsa or pico de gallo (recipe below)
4 green onions trimmed and diced
15 ounces black beans or about 1 3/4 cups, cooked
1/4 cup cashew cream cheese (recipe below) or goat cheese, thick yogurt, or other creamy cheese

Instructions

Preheat your oven to 400° F.
Prepare a baking sheet with parchment paper and rub the sliced peppers with 1 tablespoon of oil and a pinch or two of salt.
Roast the peppers in the oven for 15 to 20 minutes, or until they're softened.
While the peppers roast, make the Mexican rice and beans.
Place a large saucepan or dutch oven on low to medium heat. Add 1 tablespoon of avocado oil or other oil.
Add the cauliflower rice to the oil and toss the rice to coat it and warm it up.
Add the garlic, salt, cumin, and chili powder and toss with a spatula to blend well.
Next add the salsa, beans, and green onions, and toss well to blend them into the rice. Cook for a minute or two. Avoid overcooking the rice.
Turn the heat off and add the cashew cream or goat cheese and blend well.
Take the peppers out of the oven and cool for a bit be fore stuffing them with the rice and bean mixture.
Place the stuffed peppers back in the oven and bake for another 5 to 10 minutes.
Serve with salsa, chopped avocado, hot sauce, lime slices, more diced green onion, and any other favorites sides.
Store leftovers in the refrigerator for a few days.

Nutrition

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Pico de gallo {quick & easy}

Servings: servings

Calories: 20kcal

Equipment

Food processor (optional)

Ingredients

1 cup cherry tomatoes or other tomatoes
1/2 cup red onions diced
1 /2 tablespoon lemon juice
1/2 cup cilantro leaves finely chopped
pinch of salt

US Customary - Metric

Instructions

Lightly pulse the tomatoes in a food processor, or chop by hand with a knife.
Add all the ingredients to a bowl, blend with a spoo or fork, and serve.

Nutrition

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Cashew Cream Cheese

Servings: tablespoons

Calories: 45kcal

Equipment

High speed blender

Ingredients

1 cup raw cashews, soaked in hot water for 10 minutes or room temperature water overnight
2 tablespoons lemon juice
1/2 teaspoon salt
1/3 cup water, plus more as needed

Instructions

Add the cashews, lemon juice, and salt to a food processor. Add about 1/4 cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
Use a spatula to scrape down the sides in between processing. If you prefer the cheese a bit thinner, add water gradually until it's at the thickness you prefer.
Store in the refrigerator for a week or so.