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!
4large redyellow, or orange bell peppers (halved, seeds removed)
½cupsalsaplus more for serving or 1/8 cup hot sauce (I used valentina’s)
1Tbspnutritional yeastoptional
2tspcumin powder
1 ½tspchili powder
1 ½tspgarlic powder
1 15-ouncecan black beansdrained // if unsalted, add 1/4 tsp sea salt per can
Optional Toppings
1ripe avocadosliced
Fresh lime juice
Hot sauce
Cilantrochopped
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.