Perfect in stir fries, arancini, curries… The options are endless. It was only a matter of time before I stuffed it inside peppers and called it dinner. (And spoiler alert: It’s oh-so delicious.) This recipe was inspired by my classic Quinoa Stuffed Peppers. I made them for dinner one recent evening, and several bites in, I speculated as to whether a grain-free version would be doable. To the drawing board I went.
Origins of Stuffed Peppers
Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! In each of these places, they’re prepared with different ingredients and methods. You can learn more about the variations and history of stuffed peppers here. This recipe is our plant-based take on the concept, inspired by cauliflower rice and ingredients and flavors common in Mexican cuisine. This recipe is simple, requiring just 10 basic ingredients and easy methods that yield big, flavorful results. A head of cauliflower is shredded into ‘rice’ and sautéed lightly with green onion (garlic is optional). Then add beans, salsa, lime juice, and plenty of smoky spices to create a savory filling that’s perfect when stuffed into sweet bell peppers. (I’m getting hungry all over again.) Another perk of this recipe? It could easily be made ahead of time. Simply prepare up until the point of baking, refrigerate, and then bake when you need it. Even if you don’t have time to prep beforehand, the whole thing comes together in about 1 hour with just 15 minutes of hands-on prep time. That gives you plenty of time to whip up a margarita (or two), prepare my Creamy Cilantro Sauce (if you dare) for serving, and read a book (or whatever brings a thrill to your evening). See? Dinner can be that easy. I hope you all love this recipe! It’s: SimpleSavoryHealthyVegetable- + fiber-packedRich in protein (nearly 10 g protein per serving!)Entirely plant-based + gluten-free& So delicious Stuffed peppers are great for serving a mixed crowd because they’re so filling and flavorful that no one will miss the meat. While they’re delicious on their own, I think they would be great paired with my Mexican Quinoa Salad and Ginger Beer Margaritas. If you need an appetizer, this Cheesy Jalapeño Corn Dip is a total win. If you try this recipe, be sure to leave us a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see! Your photos always make my day. Cheers, friends!
