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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.