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Southwest Stuffed Peppers with Cauliflower Rice

Cauliflower rice makes these southwest inspired stuffed peppers low carb, grain-free, and an absolute breeze to whip up. The perfect addition to your weekly dinner rotation! 

PJ Catledge

Chef

Yield

4 to 6 servings

Prep time

15 minutes

Total Time

1 hour

Ingredients:

 

Directions:

 

Step 1

Preheat oven to 375°F. 

 

Step 2

Prepare peppers by removing the tops and bottoms then remove internal seed pod and ribs. Place prepared peppers in baking dish and brush exterior with a little olive oil. Set aside. 

 

Step 3

Heat olive oil in large sauté pan over medium heat then add the garlic and onions and sauté until aromatic and translucent, about 3 to 5 minutes. Next add the cauliflower rice, chili powder, ground cumin, and onion powder and continue to sauté for another 5 to 8 minutes, or until cauliflower is hot and cooked through. Remove pan from heat and fold in salsa, beans, lime juice and zest, and salt and pepper. Taste and adjust seasoning as needed.  

 

Step 4

Liberally stuff cauliflower mixture into prepared peppers and cover baking dish with foil and bake for 28 to 32 minutes. Remove foil and continue to bake for another 8 to 10 minutes or until cauliflower mixture is golden brown and peppers are thoroughly roasted. Allow to cool slightly before serving.   

Nutrition per serving: