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.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: HARD

Prep. Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 2 servings

Calories: 888 kcal per serving

Ingredients

5 - sweet pointed peppers, or equivalent
1 - onion
3 cloves - garlic
2 ¼ cups - cauliflower rice
15 ½ ounces - canned black beans
1 - tomato
3 cups - fresh spinach
½ tsp - dried oregano
½ tsp - dried parsley
½ tsp - dried basil
½ tsp - sea salt
¼ tsp - black pepper
Olive oil
Fresh parsley

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 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.

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