Roasted Peppers Stuffed with Cauliflower Rice

A few weeks ago I had a few friends over for supper (supper = dinner in the south just fyi) and I was trying to figure out what to cook. I asked what they felt like eating and they gave me the typical response of “doesn’t matter to us”. Then they informed me that they were on an all carb diet. I panicked! Like, the majority of the foods that I eat are carbs. Carbs are my life! So I had to do some thinking. I had recently seen on a cooking show where the host was making dishes with cauliflower rice. So I decided to go in that direction.

I started playing around with cauliflower rice a few months ago and quickly realized it’s extremely versatile. It can be microwaved, steamed, or even eaten raw. I like to pan fry it in a little bit of olive oil then add all kinds of ingredients to give it flavor. I make my own cauliflower rice with my food processor, but you can buy it already ground up.

Cauliflower doesn’t have much of a taste and can also be slightly bitter, so I like to play around with some flavors. For this dish, I decided to put in an Asian flair. The rice vinegar, sesame seed oil, and soy sauce gives it that extra zing, but it doesn’t overpower the entire dish. The green onions and lime juice that’s added after it cooks brings everything together.

Now that I had the cauliflower rice down, I wanted to do something with it instead of just serving it as is. I love the sweet yet smoky flavor of roasted peppers, so I knew they would be perfect stuffed with the cauliflower rice. I simply take a few bell peppers, slice them lengthwise down the middle, add the cauliflower rice, and then brush them with a little olive oil.

I make these all the time now, and not just as something to serve on the side, but also for a main meal or even as a healthy snack. They are also perfect for meal preps! Folks are trying to eat more healthy this time of year and these are just what the doctor ordered!

5 from 1 vote

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Roasted Peppers Stuffed with Cauliflower Rice

Ingredients

• 1 head cauliflower cut into small florets or 5-6 cups cauliflower rice
• Olive oil
• 4 bell peppers
• ¼ cup carrots chopped
• ¼ cup yellow onion chopped
• 1 teaspoon fresh ginger grated
• 1 tablespoon sesame seeds
• Fresh ground black pepper
• 1 garlic clove minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seed oil
• ¼ cup low sodium soy sauce
• Green onions chopped
• Juice of 1 lime

Instructions

1. Preheat the oven to 425 degrees. Cut off the tops of the bell peppers, remove the seeds, cut lengthwise, brush the outsides with olive oil, and set aside.
2. Add the cauliflower florets to the food processor and pulse until roughly ground, about 15-20 pulses. Work in batches is needed.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cauliflower rice, carrots, onion, ginger, sesame seeds, and pepper to taste. Sauté for about 5 minutes until the rice begins to soften. Add garlic and cook for 1 minute. Add the rice vinegar, sesame seed oil, soy sauce, and stir to coat then remove from heat.
4. Spoon the cauliflower rice into the bell peppers. Roast in the oven for 15 minutes, the rice will be slightly browned. Top with green onions and lime juice.