VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE
These low-carb Vegetarian Stuffed Peppers filled with Cauliflower Rice are an excellent substitute for traditional rice. They’re tasty and scrumptious, and no one will ever find out!
I shared something about it, and we will utilize it this week! Even though they’re baked, these Vegetarian Stuffed Peppers are ideal for summer since they’re filled with fresh tastes, and you can truly add anything to them!
I wasn't joking when I mentioned that ever since we began consuming cauliflower rice here, I can't recall the last time I had regular rice. I like rice, but it can be dense and substantial, so I appreciate that cauliflower rice offers the same texture yet is considerably lighter.
Reasons Your Body Will Appreciate Riced Cauliflower
Cauliflower provides numerous health advantages, such as sulforaphane, an excellent compound for skin health. It aids in diminishing the visibility of wrinkles, encourages collagen synthesis, and might assist in shielding the skin from damaging UV rays. Sulforaphane is recognized for its ability to reduce cholesterol levels, helping to maintain arteries free of fatty deposits. This helps reduce blood pressure and decreases the risk of heart disease.
Receipe de poivrons farcis Ingrédients
Cauliflower – In this dish, cauliflower serves as the “rice.” You can prepare a recipe for cauliflower rice or purchase frozen riced cauliflower from the store.
Bell pepper – Select your favorite color of pepper or a mix of different colors for variety.
Black beans – utilized canned beans that I drained and rinsed.
Tomatoes – For this recipe, medium-sized tomatoes were utilized and chopped into pieces.
Cheese – utilized shredded cheese.
Onion – Similar to the tomatoes, I chopped the onion.
Salsa – Feel free to use your preferred enchilada sauce or salsa.
Spices – This recipe includes cumin, paprika, garlic powder, onion powder, salt, and black pepper.
Minced cilantro
Olive oil
Advice for This Vegetarian Stuffed Peppers Recipe
Stuffed peppers are quite simple to prepare! Combine a delicious stuffing, fill it into carved peppers, and bake them in the oven until warmed. Here are some suggestions for preparing the finest vegetarian stuffed peppers.
Choosing the appropriate bell peppers: Feel free to select any color of bell peppers you prefer. Green peppers have a bit more bitterness, while red, yellow, and orange peppers are sweeter. I selected the sweeter varieties for this recipe as they complement summer flavors well.
Should you cook the peppers beforehand? The decision is entirely yours. I’ve prepared stuffed peppers in both methods, and I feel I favor blanching them for 30 seconds to 1 minute prior to stuffing. Boiling them in hot water (blanching) beforehand will make them slightly more tender and less crunchy when consumed. These are vegetarian stuffed peppers, so you don’t need to bake them for an extended period since all the ingredients are already cooked, but they may be a bit firm if you don’t boil them beforehand. Ultimately, the decision is yours!
Is it possible to exclude the cheese?
Certainly!
Yes! I don’t include a lot of cheese in my dishes, but I added some to this recipe because I believed it would serve as a good binder for the filling since we’re using cauliflower instead of standard rice. You can choose to omit it completely or replace it with a vegan cheese.
How To Prepare These Stuffed Bell Peppers with Cauliflower Rice
What I truly enjoy about vegetarian stuffed peppers is that the serving dish can be eaten! If you aren’t a fan of bell peppers, you can place the filling into a tomato or zucchini instead. The cooking duration may vary a little, but likely not significantly. If you prefer not to stuff anything, you can have it in a bowl accompanied by some chips on the side! The filling is excellent and can be utilized in various ways 🙂
Heat the oven to 400 degrees F. Remove the tops of each pepper and take out all the seeds and white inner membrane. For a milder pepper, bring a large pot of water to a boil and add the peppers for approximately 1 minute. Take out of the water and put in a baking pan.
Heat a large pan, add olive oil, and rice the cauliflower. Cook until the cauliflower is soft, approximately 7 minutes.
Combine the cauliflower rice with all the other ingredients (leaving out 1/4 cup of cheese) in a large bowl and stir until blended. Fill each pepper with the stuffing; the quantity of stuffing will vary based on the size of your pepper. Finish with a small dusting of cheese. Add approximately 1/3 cup of water to the base of the baking dish and cook the peppers until the filling is warmed and the cheese has melted, roughly 20 minutes.
Vegetarian Stuffed Bell Peppers for Meal Preparation
These filled peppers are perfect for meal preparation. Every week, my husband brought the leftovers for lunch and liked them. I suggest placing them in an airtight container and warming them up before consumption. I advise against storing them for more than four days.
These stuffed peppers are amazing since you can prepare the filling in advance, then fill and bake the peppers when it’s mealtime. Nowadays, I enjoy any dish that includes an element that can be prepared in advance. These are also suitable for children! My child wouldn’t eat the actual bell pepper, but he truly liked the filling, and I’ll accept what I can get.
Searching For Additional Recipes Featuring 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
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