Skip to content
Back

Mexican cauliflower rice with stuffed peppers

Diabetic
Keto & Low Carb
Meal Prep
Vegan & Plantbased
Mexican cauliflower rice with stuffed peppers
Carbs 45
Time 40 mins
Calories 216
Serves 4 people
Veg Servings 2

Ingredients

  • 1 Pouch Fullgreen Riced Cauliflower
  • 4 large bell peppers
  • 1 tin black beans (drained)
  • 1 red onion (finely chopped)
  • 1 red chilli (finely chopped)
  • 2 tsp smoked paprika
  • 2 tsp dried cumin
  • Handful fresh coriander (chopped)
  • Toppings:
  • 1 large Tomato (sliced)
  • 1 Avocado (sliced)
  • Grated cheese
  • Lime juice (from 1 fresh lime)

Method

  1. 1 Preheat the oven to 180C.
  2. 2 Remove the top of the peppers and any seeds inside. Place on a baking tray with a little oil and salt and roast for 20 mins to soften.
  3. 3 In a bowl, combine cauliflower rice, black beans, spices, chilli and coriander. Season with salt and mix well.
  4. 4 Once the peppers are out of the oven, spoon in the cauliflower rice mix into each pepper. Top with a little grated cheese and then put back in the oven for 10-15 mins until the cheese has melted and golden brown.
  5. 5 To top, slice avocado and finely chop some tomato. Place on top of the peppers with a scatter of coriander.

Comments

There are no comments on this post. Be the first!

Rate this Recipe

Please note, comments need to be approved before they are published.

Shopping cart

Your cart is currently empty.