Saturday, January 30, 2016

Stuffed Cauliflower Rice Peppers

This is a very healthy recipe, which has no meat in it! But it it filling and a little spicy! I am by no means a vegetarian. I love to have meat with any meal I eat. We both enjoyed it and they didn’t stand a chance in our house. This is a very filing meal and low carb.

**Tip- try to pick peppers that have flat bottoms they stay up in the pan better. You can also substitute quinoa for the cauliflower rice and black beans for the chickpeas. 

Stuffed Peppers

1 head of cauliflower rice
1 4 oz can green chilies, drained
1 can corn kernels, drained
1 can chickpeas, drained
1 can diced tomatoes, drained
½ c pepper jack cheese
¼ c crumbled feta cheese
1 Tbsp dried cilantro
1 tsp cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp chili powder
Salt and pepper, to taste

  1. Preheat oven to 350, spray a 9 x 13 dish with Pam.
  2. In a large bowl, combine cauliflower rice, chilies, corn, beans, tomatoes, cheeses, and spices.
  3. Cut the tops of the peppers and clean out seeds.
  4. Spoon filling into each pepper.
  5. Place in baking dish.
  6. Bake for 25-30 minutes or until the peppers are tinder.