Cauliflower Rice Stir-Fry with Bell Peppers and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring riced cauliflower, crunchy bell peppers, and fresh cilantro, perfect for a gluten-free and Whole30-approved side or light meal. This whole30 (gluten free) ready in about 25 minutes pairs cauliflower, riced, red bell pepper, diced, yellow bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking.
  2. Step 2: Add 1 diced red bell pepper and 1 diced yellow bell pepper to the skillet, stirring and cooking for 4-5 minutes until they begin to soften but still retain some crunch.
  3. Step 3: Stir in 4 cups riced cauliflower and 3 chopped green onions, cooking for 5-6 minutes until the cauliflower is tender but not mushy.
  4. Step 4: Pour in 2 tbsp coconut aminos, season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, and stir well to combine.
  5. Step 5: Cook for an additional 2 minutes until the flavors meld and the dish is heated through.
  6. Step 6: Remove from heat and fold in 1/4 cup chopped fresh cilantro leaves before serving.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Bell Peppers and Cilantro take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cauliflower Rice Stir-Fry with Bell Peppers and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower, riced from drying out.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Bell Peppers and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cauliflower Rice Stir-Fry with Bell Peppers and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cauliflower Rice Stir-Fry with Bell Peppers and Cilantro whole30?

Yes — this recipe is tagged whole30, gluten free, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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