Low carb and gluten-free (cauliflower “rice” replaces a grain), veggie-packed, and easily made vegan, this beautiful dish is great to serve-up for meatless Monday or a take-along lunch.
What you’ll need:
Yogurt and Lime Crema:
1. Dice the onion and sautee in a large skillet with 1 tbsp of olive oil until translucent and slightly browned. While the onion is cooking, grate the head of cauliflower using a large box grater or chop into very small bits to make the “rice”. When the onion is done cooking, transfer to a large bowl and set aside.
2. Use the same pan to cook the cauliflower just until tender (not mushy) with 2 tbsp olive oil, about 5-7 minutes. Transfer to the large bowl with the onion.
3. Drain and rinse the can of black beans, dice the tomatoes, jalapenos, and add to the cauliflower and onion bowl. Add 1 ½ cup of shredded cheese, cilantro, cumin, chili powder, salt, paprika, onion powder, garlic, and black pepper. Mix together.
4. Preheat the oven to 400F.
5. Slice the top from each pepper and remove the core, white ribs, and any remaining seeds. If the peppers won’t stand on their own, slice a thin layer from the bottom of the pepper without puncturing through to the inside.
6. Using a spoon, fill the pepper with the mixed filling, packing it down periodically. Top each pepper with cheese and place in a rimmed baking sheet. Once all the peppers have been added to the dish, add a ½ inch of water to the baking dish and place in the oven for about 20 minutes, or until the cheese is melted and peppers are heated through. To get a golden cheesy top, broil the peppers under a close watch for about a minute.
7. While the peppers are in the oven, mix the lime juice with the greek yogurt and a pinch of salt and pepper. Slice the scallions thinly and chunk the avocado and set aside.
8. When the peppers are out of the oven, build plates with a bed of arugula and place a stuffed pepper in the center. Top with lime crema, avocado, scallions, and extra cilantro. Enjoy hot!
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