Ingredients

The following ingredients have 4 Servings
  • 1 medium head cauliflower, grated into ‘rice’ (see method here)
  • 1 Tbsp olive or grape seed oil
  • 3 cloves garlic, minced ((optional))
  • 1 cup diced red, white, yellow, or green onion ((I recommend red))
  • 1 pinch each sea salt and black pepper
  • 4 large red, yellow, or orange bell peppers ((halved, seeds removed))
  • 1 15-ounce can black or pinto beans ((rinsed and drained // if unsalted, add additional salt to taste))
  • 2/3 cup salsa ((plus more for serving // very flavorful salsa, like Trader Joe’s Chunky Salsa))
  • 2 tsp cumin powder ((plus more to taste))
  • 2 tsp chili powder ((plus more to taste))
  • 2-3 Tbsp lime juice
  • 1/4 tsp each sea salt and black pepper ((plus more to taste))
  • 1 medium ripe avocado ((sliced))
  • Fresh lime juice
  • Hot sauce
  • Cilantro, chopped
  • Diced red onion
  • Creamy Cilantro Dressing
  • Chipotle Red Salsa (or your favorite salsa)

Instruction

  • Preheat oven to 375 degrees F (190 C) and set out a 9x13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut. Set aside.
  • Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
  • Once hot, add oil, garlic (optional), onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat. Place the lid on to steam the rice for about 1 minute. Then remove from heat and transfer the mixture to a large mixing bowl. You aren't looking to completely cook the 'rice,' as it will continue cooking in the oven.
  • Add remaining ingredients - black beans through salt and pepper - to the cauliflower rice and mix to thoroughly combine. Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  • Generously stuff halved peppers with ~ 1/2 cup of the mixture until all peppers are full (you may have a little leftover filling, which can be added to salads or served on the side), then cover the dish with foil.
  • Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more. Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
  • Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.