Vegetarian Stuffed Sweet Pointed Peppers
Sweet pointed peppers are perfect for stuffing with riced cauliflower, black beans and a variety of herbs and spices. Makes a great Meatless Monday dinner.
Servings: 2
Ingredients
- 5 sweet pointed peppers or equivalent
- 1 medium onion minced
- 3 cloves garlic minced
- 2 ¼ cups cauliflower rice
- 15.5 ounces canned black beans
- 1 large tomato diced
- 3 cups fresh spinach chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Olive oil
- Fresh parsley to garnish optional
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
- While oven is preheating, slice the peppers horizontally – leaving about 1 to 2 inches of space near the stem and the pointed end of the pepper. Carefully dig out seeds and ribs of the peppers.
- Drizzle the inside of each pepper with a bit of olive oil. Bake peppers in preheated oven for 8 minutes. Remove from oven and set aside.
- To make the filling, heat about 3 tablespoons olive oil in a large skillet over medium-high heat. Add minced onion and cook for about 5 minutes, until soft. Add in minced garlic and cook for another minute.
- Add cauliflower rice to the skillet. If cauliflower rice is frozen, defrost it for about 1 minute in the microwave. Stir in rice and add dried oregano, dried parsley, dried basil, salt and pepper to the skillet.
- Cook for about 3 to 5 minutes, until cauliflower rice just begins to crisp. Stir in drained and rinsed black beans, diced tomato and chopped spinach, reducing heat to medium. Cook filling for 7 to 10 minutes, until flavors are combined.
- Taste and adjust salt and pepper, as needed. Remove from heat and stir in ½ cup shredded mozzarella cheese.
- Spoon filling into the peppers and return baking sheet to the oven for 20 minutes. Remove, garnish with fresh parsley, as desired, and serve.
Notes
Serves up to 5 people as a side dish.