I think you’re going to LOVE these Mexican cauliflower stuffed bell peppers! This recipe is a little twist on the classic stuffed bell peppers. Add some cauliflower, beans, hot sauce, and seasonings for a Mexican-style, plant-based meal!

They are:

- Easy to make

- Plant-based

- Oil-free

- Vegan

- Healthy

- Packed with nutrients

- Flavorful

- Filling

What You Need For This Stuffed Bell Pepper Recipe

• Small saucepan
• Baking sheet or Baking dish

• Frozen riced cauliflower (like green giant)
• Large red, yellow, or orange bell peppers
• Salsa or Hot sauce (I used valentina’s)
• Nutritional yeast (optional)
• Cumin powder
• Chili powder
• Garlic powder
• Black beans
  
  Optional Toppings:
• Avocado
• Fresh lime juice
• Hot sauce
• Cilantro
• Diced red onion
• Vegan sour cream

Mexican Cauliflower Stuffed Bell Peppers

A little twist on the classic stuffed bell peppers recipe. Add in some nutrient-dense cauliflower, hot sauce, beans, and more for a mexican-style, plant-based meal!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Equipment

• Saucepan
• Baking sheet or Baking dish

Ingredients

  

• 2 cups frozen riced cauliflower like green giant
• 4 large red yellow, or orange bell peppers (halved, seeds removed)
• ½ cup salsa plus more for serving or 1/8 cup hot sauce (I used valentina’s)
• 1 Tbsp nutritional yeast optional
• 2 tsp cumin powder
• 1 ½ tsp chili powder
• 1 ½ tsp garlic powder
• 1 15- ounce can black beans drained // if unsalted, add 1/4 tsp sea salt per can

Optional Toppings

• 1 ripe avocado sliced
• Fresh lime juice
• Hot sauce
• Cilantro chopped
• Diced red onion

Instructions

 

• 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.

Video

Notes

You can also halve the bell peppers the opposite way (vertical length-wise) in order to double the servings available. 

Keyword Oil-Free, Plant-Based, Stuffed Bell Peppers, summer meals, Vegan, WFPB, WFPBNO

If you make this recipe, let me know. Leave a comment, rate it, and post a pic of your meal with the tag #PlantedWithKatie on Instagram so I can see. I LOVE seeing your yummy creations!

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