VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE
Fixings
3 cups riced cauliflower
1 teaspoon olive oil
6-8 chime peppers, any shading you like
1 (15 oz) can dark beans, depleted and washed
2 medium measured tomatoes, diced
1 1/4 cup ground cheddar, isolated
1/4 cup diced onion
1/2 cup enchilada sauce, or salsa
2 tablespoons cleaved cilantro
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dark pepper
Directions
Pre-heat stove to 400 degrees F. Remove the top from each pepper and scoop out every one of the seeds and white layer. Assuming you lean toward a gentler pepper: heat a huge pot of water to the point of boiling and spot peppers in for around 1 moment. Eliminate from water and spot in a baking dish.
Heat a huge skillet and add olive oil and riced cauliflower. Sautee until cauliflower is delicate, around 7 minutes.
Add the cauliflower rice and every one of the leftover fixings (with the exception of 1/4 cup cheddar) to an enormous bowl and blend until joined. Load each pepper with the filling, how much filling will rely upon the size of your pepper. Top with a little sprinkle of cheddar. Pour around 1/3 cup of water in the lower part of the baking dish and prepare peppers until combination is warmed through and cheddar is softened, around 20 minutes. Cool. Appreciate it!Strawberry-spinach-smoothie.
VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE VIDEO