Vegetarian Stuffed Peppers with Cauliflower Rice

  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6-8 1x
  • Category: Dinner, Vegetarian
  • Method: Oven
  • Cuisine: American


These Vegetarian Stuffed Peppers with Cauliflower Rice are a great low carb dinner option!


  • 3 cups riced cauliflower
  • 1 teaspoon olive oil
  • 68 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


  1. 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.
  2. Heat a large skillet and add olive oil and riced cauliflower.  Sautee until cauliflower is tender, about 7 minutes.
  3. 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.