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Cauli Stuffed Peppers
Serves
Ingredients
For the Peppers:
- 1 tbsp Olive Oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups riced cauliflower
- 1/2 carrots, chopped
- 1/2 mushrooms, sliced
- 1/2 cup meatless beef, chicken or tofu (Find this at Hearts Choices)
- 1/4 cups vegetable broth
- 4 large red, yellow, or orange bell peppers (halved, seeds removed)
- 1-2 tbsp nutritional yeast
- 1 tsp cinnamon
- Salt and pepper, to taste
Toppings, Optional:
- Ripe avocado, sliced
- Fresh lime wedges
- Cilantro, chopped
- Green onion, chopped
- Cashew cream sauce
- Salsa
Directions
- Preheat oven to 375 degrees. Arrange your peppers in a baking dish & lightly brush the peppers with coconut oil.
- In a cast-iron skillet, add olive oil and warm over medium heat. Once your skillet is to temperature, add onions and carrots. Cook until tender and the onions become translucent.
- Add in garlic, cinnamon, nutritional yeast, cauliflower rice, and meatless protein. Cook for an additional 5 minutes, Add in vegetable broth and reduce heat, cooking until the cauliflower rice is tender and the liquid is absorbed. Season with salt and pepper.
- In a large bowl, combine almond flour, oat flour, rolled oats, coconut flour, and cinnamon. Stir to incorporate.
- Generously stuff halved peppers with cauliflower rice mixture until all peppers are full. Cover the baking dish with foil.
- .Bake for 30 minutes covered. Then remove foil and bake for another 15-20 minutes, or until peppers are tender and slightly golden brown. Adjust cooking time based on preference.
- Serve with desired toppings.
Tip
- Serve immediately or portion and freeze for an easy make-ahead dinner!