Stuffed Bell Peppers
Dairy-free and low-carb stuffed peppers filled with cauliflower rice and veggies, perfect for a quick and satisfying weeknight meal.
Ingredients
Stuffed Peppers
- 4 pieces bell peppers (any color) Choose firm, evenly sized peppers.
- 1.5 cups cauliflower rice Fresh or thawed frozen.
- 1 cup diced tomatoes Canned (drained) or fresh.
- 0.5 cup onion, diced Yellow or sweet.
- 1 cup dairy-free cheese, shredded Almond- or coconut-based blends work well.
Seasoning and Cooking
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds and membranes; set the ‘hats’ aside if you like.
Cooking
- Warm the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3–5 minutes.
- Add the cauliflower rice and diced tomatoes to the skillet. Stir in garlic powder, onion powder, salt, and pepper. Cook until everything is heated through and flavors meld, about 4–6 minutes. Taste and adjust seasoning.
- Spoon the cauliflower mixture into each pepper, packing lightly so they hold a good amount. Arrange the stuffed peppers upright in a baking dish.
- Sprinkle the dairy-free cheese evenly over the tops of the stuffed peppers.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 minutes, or until peppers are tender and the cheese has melted and begun to brown slightly. Let rest for 5 minutes before serving.
Notes
For meal prep, plate one pepper with a small side salad or extra roasted veggies for a complete lunch. These stuffed peppers can be made ahead and stored in the fridge for up to 24 hours before baking.