These Vegetarian Stuffed Peppers are made low carb by swapping regular rice for cauliflower rice! They’re so flavorful and delicious that no one will ever know!
Last week I posted all about how to make Cauliflower Rice, and this week we’re going to put it to use! Although, they are baked in the oven, I feel like these Vegetarian Stuffed Peppers are perfect for summer because they’re packed with fresh flavors and you can really throw anything into them!
I wasn’t kidding when I said that now that we’ve started eating cauliflower rice around here, I can’t remember the last time I’ve eaten regular rice. I do enjoy rice, but it can be kind of heavy and filling and I love that cauliflower rice adds the same texture but is much lighter.
How To Make Vegetarian Stuffed Peppers Recipe
Stuffed peppers are really easy to make! You just mix up a tasty filling, stuff it into some hollowed out peppers and then bake them in the oven until heated through. I do have a few tips to share on how to make the very best vegetarian stuffed peppers!
- Picking the right bell peppers: you can use any color of bell peppers you like. Green peppers are a little more bitter and the red, yellow and orange are sweeter. I chose to use the sweeter ones for this recipe because I thought they would be good for summer flavors.
- Do you need to cook the peppers first? This is really up to you. I’ve made stuffed peppers both ways and I think I prefer them if I blanche them for 30 seconds – 1 minute before stuffing them. If you boil them in some hot water (blanche) first they will be a little more tender and not so crunchy when you eat them. These are vegetarian stuffed peppers so you don’t need to bake them for a really long time because all the ingredients are already cooked so they might be a little tough if you don’t boil them first. It’s totally up to you though!
- Can I leave out the cheese? Yes! I don’t use a ton of cheese in my recipes but added it in because I thought it would be a nice binder for the filling since we’re using cauliflower rice instead of regular rice. If you like, you can leave it out altogether or substitute a vegan cheese of your choice.
One thing that I really love about vegetarian stuffed peppers is that your serving dish is edible! But, if you don’t like bell peppers you could always stuff the filling into a tomato or zucchini. Cooking time might change a little bit but probably not by much. And, if you don’t feel like stuffing anything you could just eat it in a bowl with a few chips on the side! The stuffing is so good and can be used for many different things 🙂
Vegetarian Stuffed Peppers For Meal Prep
These stuffed peppers can be used for meal prep! My husband actually took the leftovers for lunch all week and said he really enjoyed them. I would just recommend storing in an airtight container and re-heating before eating. I probably wouldn’t want to keep them for longer than 4 days.
These stuffed peppers are also great because you can make the filling ahead of time and then just stuff the peppers and bake them off before you’re ready to eat. These days I love any meal that has a component that can be made ahead of time. These are also kid friendly! My kid wouldn’t eat the actual bell pepper but he did really enjoying the filling and I’ll take what I can get 🙂
- 3 cups riced cauliflower
- 1 teaspoon olive oil
- 6-8 bell peppers, any color you like
- 1 (15 oz) can black beans, drained and rinsed
- 2 medium sized tomatoes, diced
- 1 1/4 cup grated cheese, divided
- 1/4 cup diced onion
- 1/2 cup enchilada sauce, or salsa
- 2 tablespoons chopped cilantro
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Pre-heat oven to 400 degrees F. Cut the top off of each pepper and scoop out all the seeds and white membrane. If you prefer a softer pepper: bring a large pot of water to a boil and place peppers in for about 1 minute. Remove from water and place in a baking dish.
- Heat a large skillet and add olive oil and riced cauliflower. Sautee until cauliflower is tender, about 7 minutes.
- Add the cauliflower rice and all the remaining ingredients (except for 1/4 cup cheese) to a large bowl and mix until combined. Pack each pepper with the filling, how much filling will depend on the size of your pepper. Top with a little sprinkle of cheese. Pour about 1/3 cup of water in the bottom of the baking dish and bake peppers until mixture is heated through and cheese is melted, about 20 minutes.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 166 Total Fat 7g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 3g Cholesterol 17mg Sodium 559mg Carbohydrates 19g Net Carbohydrates 0g Fiber 5g Sugar 7g Sugar Alcohols 0g Protein 9g