Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
This is feeding: 4 people
Ingredients
- 1/2 medium Onion
- 3 cloves Garlic
- 1/2 cup Almonds
- 3-4 Tbsp Olive Oil
- Salt
- 2 tsp Cumin
- 2 tsp Chili Powder
- 8 oz Cauliflower Rice
- 1/2 cup Salsa
- 1/2 can Black Beans
- 4 Bell Peppers
- Avocado for topping
- Cilantro for topping
Instructions
- Preheat the oven to 350F. While it’s heating up, finely dice 1/2 onion, 3 cloves garlic, and chop 1/2 cup almonds (or use already chopped ones).
- Heat a stockpot over medium-high heat, and add 3-4 Tbsp olive oil.
- Add the onions, garlic, almonds, salt (to taste), 2 tsp cumin powder, and 2 tsp chili powder, and sauté until they just start to golden.
- Add 8oz of cauliflower rice to the mixture and sauté for about 5 minutes, or until golden.
- Transfer 1/2 cup salsa and 1/2 can drained and rinsed black beans to the stockpot mixture, and combine.
- Cut off the tops and centers of 4 bell peppers (any colors you like), and stuff the peppers with the cauliflower rice stuffing.
- Transfer to a baking dish, and bake (covered with foil) for about 30 minutes. Then, increase the heat to 400F, remove the foil, and bake for another 15-30 minutes, until peppers are soft and slightly golden brown.
- Serve with avocado and more cilantro!