Bell Peppers Stuffed With Mexican Cauliflower Rice Food

MEXICAN STUFFED PEPPERS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
• Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
• Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
• Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.

KETO STUFFED PEPPERS

Steps:

• Cut bell peppers in half horizontally and clean out the inside. Place face up on a greased 9x13 casserole dish and microwave for 5 minutes.
• Add ground beef, chopped onion, and minced garlic to a skillet and cook until ground beef is browned. Drain.
• Pop the steam bag of riced cauliflower in the microwave.
• Add the Rotel, homemade taco seasoning, beef broth, and 1/2 cup of riced cauliflower (save the rest for a different meal. You could add more, but my kids didn't notice it was in the ground beef with this amount)
• Bring taco mixture to a boil and simmer for 10 minutes uncovered on medium allowing the liquids to reduce and the sauce thickens. If the sauce hasn't reduced after 10 minutes continue to simmer until it does.
• Scoop the ground beef mixture into the bell peppers.
• Sprinkle grated cheese on top.
• Bake for 20 min in a 350-degree oven.
• Enjoy!

STUFFED MEXICAN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

MEXICAN STUFFED PEPPERS

Steps:

• To make Mexican Stuffed Peppers, start by cutting the tops off of bell peppers and then removing the seeds and core of the pepper. Once cleaned, place your peppers on a plate and cover them with a damp paper towel. Cook for 2-3 minutes on High and when done, set aside.
• While your peppers are pre-cooking, add chicken stock to a large covered cooking pot and bring to a boil. One boiling, add in your brown rice, recover your pot and remove the pot from the heat. Let your rice cook while you prepare your meat mixture.
• Grab a large skillet and brown your ground beef over Medium High heat until cooked and no longer pink. Drain the grease and return to the stove top. Add to the ground beef, taco seasoning, corn, black beans, Rotel tomatoes, chopped onion, garlic, seasonings and green chiles. Stir to combine and then add in your cooked rice. Stir in chopped cilantro and half the Monterey Jack cheese.
• Using a large spoon, spoon your Mexican Stuffed Pepper mixture into your bell pepper shells and place standing up in a 9x13 baking pan. Cover pan with foil and bake for 30 minutes at 350 degrees. Remove foil, cover tops of your stuffed peppers with the remaining cheese and then return to the oven for 5-10 minutes or until cheese has melted. Serve immediately.

MEXICAN STUFFED PEPPER

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet over medium high heat add olive oil, onion, and bell peppers. Cook for 5 minutes until tender. Set aside.
• Place ground beef in the skillet and cook for approximately 7-10 minutes until fully cooked.
• Drain grease and add ¼ cup of water and homemade taco seasoning. Stir so that meat is fully coated and continue to cook until the liquid has absorbed into the ground beef. Set the meat aside.
• In a large bowl combine cooked meat and vegetables, as well as diced tomatoes and chilies, 1 cup of shredded cheese, and cauliflower rice. Stir until thoroughly mixed.
• Cut 4 bell peppers in half lengthwise and remove seed and ribs. Please the peppers in a casserole dish and fill with enough water to cover the botter.
• Stuff the peppers with meat mixture and top with remaining cheese.
• Cover casserole dish and place in oven to bake for 20-30 minutes, or until bell peppers are tender.
• Enjoy!

MEXICAN-STYLE STUFFED PEPPERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
• Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.

STUFFED PEPPERS WITH CAULIFLOWER RICE (PALEO)

Steps:

• Preheat the oven to 350 degrees.
• Cut the tops off of each red pepper.
• Fill each pepper with 1/2 cup of meat sauce and then put the top back on each pepper.
• Place the red peppers in a large pan (I used a 13x9 pan).
• Chop cauliflower in a food processor to create cauliflower "rice".... I filled it 3 times to get the 3 cups of cauliflower rice. But this could be different based on the size of the cauliflower rice. I would just do a little at a time until you get the right amount.
• Evenly spread the chopped cauliflower in the pan surrounding the peppers.
• Evenly pour 1 cup of strained tomatoes on top of the cauliflower and lightly fluff/mix the cauliflower mixture with a fork.
• Put the pan in the oven and bake the stuffed peppers for 60- 70 minutes.
• Once the peppers look a bit "wrinkled" and the dish becomes fragrant, set the oven on broil and let the peppers broil for 2-3 minutes and remove from the oven.
• Let cool and enjoy :)

MEXICAN STUFFED PEPPERS WITH CAULIFLOWER RICE

Steps:

• Heat oven to 400F. While oven heats, microwave riced cauliflower per package instructions.
• Brown meat; drain. Stir in taco seasoning and water. Simmer on low heat. Add tomatoes, 1/4 cup salsa, cumin and cauliflower rice. Stir to combine.
• Cut tops off peppers. Throw away tops and remove any seeds. Pour salsa in bottom of an oven safe baking dish.Place peppers upright in dish in the salsa. Divide mixture evenly between each pepper. **Refrigerate remaining beef mixture and serve over spinach for fast taco salad meal another day.
• Bake peppers for 30 minutes or until peppers are tender. (Optional extras: serve with salsa, sprinkle with cheese or add fresh cilantro)

CAULIFLOWER CHEESE STUFFED PEPPER

Steps:

• Place the cauliflower florets in saucepan with water, cover boil and simmer for 10-12 minutes until slightly soft.
• Drain and set aside.
• In a saucepan, gently heat the cream cheese and cream. Add half of the Cheddar cheese until melted. Add the mustard, garlic powder, salt and pepper. Stir until smooth.
• Add the cauliflower to the cheese sauce and cover well.
• Cut the peppers in half and de-seed them.
• Place the cauliflower cheese into the pepper halves and sprinkle the remaining Cheddar cheese over them.
• Bake for 25 minutes at 180C/350F degrees.

BELL PEPPERS STUFFED WITH MEXICAN CAULIFLOWER RICE

Steps:

• Chop cauliflower into rice-like shapes using a vegetable chopper and set aside.
• Mix diced tomatoes, tomato sauce, garlic salt, and Italian seasoning together in a bowl and set aside.
• Bring a large pot of water to a boil. Add bell peppers and cook 5 to 7 minutes. Remove from water and set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium heat. Cook and stir hamburger meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Clear an area in the center of the skillet and add chorizo. Cook about 5 minutes; stir into hamburger meat in the skillet. Add chopped cauliflower and cook, stirring frequently, about 10 minutes.
• Remove skillet from heat and add 1/2 the tomato sauce mixture. Stir thoroughly.
• Fill each bell pepper with meat mixture and place in a small glass casserole dish. Cover with remaining tomato sauce mixture.
• Bake in the preheated oven for 20 minutes. Remove stuffed peppers from the oven and cover with shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, about 5 minutes more.

MUSHROOM CAULIFLOWER RICE WITH PEPPERS

Steps:

• Wash and drain the mushrooms.
• Add olive oil to a skillet and when heated, add in the chopped onions.
• Once the onions begin to brown, add in the bell peppers and mushrooms and stir.
• Add in the bouillon powder, cayenne pepper, black pepper, thyme, and salt.
• Stir together and let cook for about 5 minutes, stirring intermittently.
• Pour in the cauliflower rice and stir till everything is thoroughly mixed together.
• Taste for salt and adjust accordingly.
• Simmer for about 5 minutes or until you get your desired texture preference.
• Garnish with scallions and enjoy!

VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE

Steps:

• Pre-heat oven to 400 degrees F. Cut the top off of each pepper and scoop out all the seeds and white membrane. If you prefer a softer pepper: bring a large pot of water to a boil and place peppers in for about 1 minute. Remove from water and place in a baking dish.
• Heat a large skillet and add olive oil and riced cauliflower. Sautee until cauliflower is tender, about 7 minutes.
• Add the cauliflower rice and all the remaining ingredients (except for 1/4 cup cheese) to a large bowl and mix until combined. Pack each pepper with the filling, how much filling will depend on the size of your pepper. Top with a little sprinkle of cheese. Pour about 1/3 cup of water in the bottom of the baking dish and bake peppers until mixture is heated through and cheese is melted, about 20 minutes.

MEXICAN RICE STUFFED POBLANO PEPPERS

Steps:

• Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
• add rotel (and juice), garlic, onion, cumn.
• fry one more minute and pour into sauce pan with the water and beans.
• boil for 15 minutes or until tender.
• in the mean time, slice poblano peppers in half and remove seeds.
• Broil peppers for 3-5 minutes to begin roasting.
• Pile rice mix on top of poblano peppers and sprinkle with cheese.
• bake for 15-20 minutes, until cheese is lightly browned.

16+ TASTY BELL PEPPER RECIPES (+SAUSAGE AND PEPPERS)

Steps:

• Brown the sausages in olive oil and add water.
• Simmer for 10-12 minutes.
• Add the seasoning, butter, and onions and cook for 5 minutes.
• Last, add the beer and garlic and cook.

MEXICAN CAULIFLOWER STUFFED BELL PEPPERS

Steps:

• Add frozen cauliflower and vegetable stock (or water) to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for about 5 minutes. Drain then set aside.
• Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
• Add cooked cauliflower to a large mixing bowl and add remaining ingredients - salsa through beans. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
• Generously stuff halved peppers with cauliflower mixture until all peppers are full, then top with vegan cheese (optional) and cover the dish with foil.
• Bake for 20 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15 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. 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.

WHAT TO SERVE WITH STUFFED PEPPERS: 17 INCREDIBLE SIDE DISHES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BELL PEPPERS STUFFED WITH RICE

Steps:

• Preheat the oven to 200°C (approximately 400°F).
• Peel the onions and garlic and chop finely. Rinse chile pepper, slice lengthwise, scrape out seeds and cut the flesh into thin strips. Heat oil in a pan and sauté the onions until translucent. Add the garlic and chile pepper and cook until soft. Rinse the rice. Add rice to the onion mixture with the broth, add the cloves (in a spice bag) cook for about 20 minutes.
• Meanwhile, dip tomatoes in boiling water, rinse in cold water and remove the skins. Remove the stems and seeds. Dice flesh into cubes. Rinse the bell peppers, cut in half with the stems attached and remove the seeds and ribs. Coat a baking dish with a little oil and add the pepper halves.
• Remove the cloves from the rice, stir in the tomatoes and season the rice with salt and pepper. Place rice mixture in the bell peppers and sprinkle with the pecorino cheese. Bake in the oven until golden, about 25 minutes, remove from oven and serve.

MEXICAN CAULIFLOWER RICE & CHICKEN STUFFED PEPPERS

Steps:

• Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
• Cut the peppers in half and remove the seeds. Place them on a baking sheet and bake for 10 minutes. Remove from the oven
• In a pan on medium high heat, sauté the onion, garlic and tomatoes in olive oil for 2 minutes until the onion becomes translucent in colour.
• Add the chopped chicken and cook for 4-5 minutes until the chicken is cooked through. Lower the heat to medium and add in the cumin, paprika, chilli powder and lime juice.
• Add in the cauliflower rice and cilantro and stir to ensure everything is well combined. Cook for 3-4 minutes until the cauliflower becomes tender (don't overcook it!).
• Fill each pepper with the mixture and return to the oven to cook for 10 more minutes.
• Top the peppers with chopped cilantro, jalapenos, avocado or salsa before serving.

MEXICAN STUFFED PEPPERS WITH CHICKEN

Steps:

• Fill a large pot with HOT water, place on stovetop on high heat. Salt water generously.
• Preheat oven to 350°F.
• Cut peppers in half lengthwise, remove stem and seeds and place peppers halves in the hot water. Once water begins to boil, reduce heat to medium/low. Set a timer for 10 minutes. *Note - If you like a crunchier pepper you can reduce simmer time.
• While peppers simmer, place a large, deep sauté pan on the stove top. Add olive oil and turn heat to medium, *I recommend using a large 3-5 quart sauté pan. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
• Dice onion and add it to your pan. Sauté onion for 3-5 minutes. Once onion is starting to become translucent, add cauliflower rice, shredded chicken, diced tomatoes, black beans, juice from ½ of your lime and taco seasoning. Allow everything to simmer together for around 5 minutes.
• Remove pepper halves from hot water with tongs and place them in a baking sheet. Scoop filling into peppers and sprinkle with shredded Mexican blend cheese. Bake for 10 minutes. Broil for 1-2 minutes if you'd like to brown the cheese a bit.
• Allow peppers to cool for 5-10 minutes, add toppings and serve with chips and guacamole on the side (if desired)!

MEXICAN STUFFED BELL PEPPERS

Steps:

• Start by heating oven to 400 degrees.
• Prep bell peppers by slicing off tops and scooping out seeds to create bowls, then place peppers standing up in an 8×8" pan lined in tin foil (9×13" if you're baking 8 peppers). Then brown turkey meat in skillet heated on medium with about 1 tbs. olive oil. When no longer pink, add taco seasoning and 1/2 cup water. Let cook for 2 mins then place into mixing bowl.
• In same skillet, heat 1 tsp. Olive oil and diced yellow onion - let cook another 3 mins or until softened before adding cauliflower rice. Season with salt and pepper and let cook for 2-3 mins before adding 2 tbs. tomato paste. Add half of rice to mixing bowl.
• Combine meat and rice with 2 minced jalapeños, pinto beans and 1/4 cup cheese. Stuff peppers and top with more cheese - place 1/2 cup water In the bottom of the pan before baking for 20 mins!
• Add sliced avocado on top before serving.

TEX MEX CAULIFLOWER RICE STUFFED PEPPERS

Steps:

• Place two quarters of cauliflower in food processor and buzz until it reaches the texture of rice. Repeat with the remaining cauliflower.
• Add 1 tablespoon of oil into a large skillet over medium heat. Add the first batch of cauliflower rice, season with salt and pepper and sauté until lightly browned, about 3 to 5 minutes. Repeat with the next batch.
• Store cauliflower rice in an airtight container.
• Preheat oven to 350ºF. Line a 9×13-inch baking dish with parchment paper.
• In a large bowl, combine cauliflower rice, corn, black beans, tomatoes, cheeses, cilantro, cumin, chili powder, salt and pepper to taste.
• Spoon the filling into each bell pepper cavity. Place stuffed peppers on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Allow to cool.
• Store peppers in an airtight container for 2 to 3 days.