Cauliflower Rice Stuffed Peppers

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Cauliflower ‘rice’ stuffed peppers? Don’t mind if I do! I was a little hesitant to use cauliflower rice in these peppers because I thought the ‘rice’ might just end up mushy. I normally stuff my peppers with quinoa or gluten free pasta so this was unchartered territory for me. I am happy to report that the cauliflower held it’s texture and was delicious. These peppers leave you feeling full but not stuffed, like a healthy full. 

You can read more about how to make cauliflower rice here.

Cauliflower Rice Stuffed Peppers
Serves 4
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Ingredients
  1. 1 teaspoon extra virgin olive oil
  2. 4 cloves garlic, minced
  3. 2 cups cauliflower rice
  4. 1 cup halved grape tomotoes
  5. 1 cup baby spinach, chopped
  6. 1 egg (optional)
  7. 4 red bell peppers, halved and seeds/ribs removed
  8. salt and pepper
Instructions
  1. Preheat oven to 400°.
  2. In a skillet, heat oil over medium heat. Saute tomatoes and garlic until the tomatoes soften, 10 minutes. Wilt in spinach.
  3. In a large bowl combine tomatoes, spinach, cauliflower rice and egg. Season with salt and pepper.
  4. Spoon mixture into each pepper half, making sure to really press it in so they are stuffed.
  5. Bake until peppers are softened and cauliflower filling begins to turn golden brown, 30-40 minutes.
  6. Enjoy!
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