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: 4servings
Calories: 316kcal
Ingredients
4bell peppersred, orange, or yellow, sliced in half and cored
2tablespoonsavocado oior other oil
2garlic clovespeeled and minced or pressed
1largecauliflower trimmed and riced, or about 5 cups of cauliflower rice
1teaspoonsalt
2teaspoonschili powder
1tablespooncumin
1/2cup salsa or pico de gallo (recipe below)
4green onionstrimmed and diced
15ouncesblack beansor about 1 3/4 cups, cooked
1/4cupcashew 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.