VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE

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

Garlic-shrimp-alfredo-pizza.

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