cauliflower rice stuffed peppers
I've written about stuffed peppers before in my 'camping tips' post - but I thought I would put a different twist on it. I have been meaning to try cauliflower rice and this was the perfect fit. You can change up the beans and veggies to your preference! This recipe serves 2 with leftover stuffing or 4 if you have 2 more peppers to add to my recipe!
- 2 peppers
- 1 head of cauliflower
- 1/2 cup of corn
- 1 can of black beans (rinsed and drained)
- 1 tablespoon of extra virgin olive oil
- 5 basil leaves
- 1/4 cup of yellow onion, diced
- 1 clove of garlic, minced
- 1 teaspoon of cumin
- dash of salt to taste
Preheat the oven to 400 degrees.
While the oven is heating, grate the cauliflower head into a medium sized pan.
Add corn, black beans, olive oil, basil, onion, garlic, cumin and salt.
On medium heat cook the mix together for about ten minutes.
Cut the tops off the peppers and take the inside seeds out.
Fill peppers with rice mix.
Roast the stuffed peppers for about 30 minutes or until the peppers have softened.