Stuffed Bell Peppers with Black Beans and Cauliflower
Ingredients
- 4 (656g) Red Bell Pepper (large-sized)
- 2 cups (214g) Cauliflower (riced) - About 1 small-sized head
- ½ cup (30g) Parsley (chopped) - About 1 small-sized bunch
- ¼ cup (61g) Lime Juice - Juice from 2 small-sized limes
- 1 cup (165g) Navel Orange (chopped) - About 1 large-sized orange
- 2 cups (360g) Tomato (chopped) - About 3 medium-sized tomatoes
- 2 cups (60g) Baby Spinach (chopped) - Available in 5-ounce bags
- 1 cup (172g) Black Beans (cooked, drained and rinsed) - About ⅘ of 15-ounce can
- 1 ⅓ tbsps (9g) Onion Powder - Available in spice jars
- 1 ⅓ tbsps (13g) Garlic Powder - Available in spice jars
- ¼ tsp (1g) Black Pepper, Freshly Ground - Available in spice jars
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Slice the red bell peppers in half lengthwise and remove the seeds. Place them cut-side up on the prepared baking sheet.
- To make the cauliflower rice, combine the cauliflower, parsley, and lime juice in a blender or food processor. Pulse until the cauliflower resembles rice.
- In a large mixing bowl, combine the remaining ingredients. Add the cauliflower rice and mix until well combined.
- Fill the peppers evenly with the mixture.
- Place the peppers on the baking sheet and bake on the middle rack for 30 minutes, or until the peppers are tender and lightly browned. Enjoy!
Notes
- Meal Prep: Prepare extra stuffed peppers and store them in the refrigerator. Bake when ready to eat.
Nutrition
Calories: 359kcalCarbohydrates: 78gProtein: 18gFat: 2.1gFiber: 20g