2 green bell peppers
½ red bell pepper, diced
1 pkg riced cauliflower
1 pkg Don’t Have a Cow (meatless beef style crumbles)
1 can black beans, drained
1 c. frozen corn
½ onion, diced
Siracha to taste (for heat, can use also cayenne)
Taco sauce of choice (we used Ortega. Mild)
Garlic powder
Onion powder (if desired)
Cumin
Dark chili powder (can use any kind of chili powder, we prefer dark)
Salt
Pepper
Lime juice, to taste
Mexican style shredded cheese (8 oz bag is enough)
Preheat oven to 350 degrees.
Slice the top of the green peppers off and remove the interior of seeds and pith. Dice up the pepper from the stem, add to the red diced pepper and microwave, medium to soften. Set it aside.
In small pan, boil water to cover peppers and place them in the boiling water to par cook. About 5-10 minutes depending on desired ‘par cookedness’. Place in a baking dish lined with parchment paper (for easy cleanup).
Heat the cauliflower per directions.
Heat the crumbles per directions.
In a large bowl, mix everything together except cheese and taco sauce.
Now you can add the sauce, mix
Add cheese for binding, eyeballing the amount.
I microwaved all of this to warm it up before stuffing my peppers
Stuff peppers, top with sauce and cheese
Bake 20 minutes
I set the pepper in a pasta bowl, sliced it right down the middle and laid it open and slid the cheese to the top then piled more cheese overall. Pair with Wegmans brand Xochitl chips or you can use any tortilla chip you like.
You have left over stuffing? So did I! We used it for appetizer and scooped it up with chips which makes this a great appetizer dip as well as stuffed peppers!
Bon apetit!
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