Cauliflower Rice-Stuffed Bell Peppers with Jalapeño
Colorful bell peppers filled with a savory cauliflower rice mixture and spicy jalapeño for a satisfying vegetarian keto meal. This american-inspired vegetarian (vegetarian, low-carb) ready in about 35 minutes pairs large bell peppers, cauliflower, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 large bell peppers
- 1 cup cauliflower
- 1 tsp olive oil
- 1/4 cup jalapeño
- 2 tbsp green onions
- 1 clove garlic
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Cut tops off bell peppers and remove seeds. Place peppers upright in a baking dish.
- Step 2: Pulse 1 cup riced cauliflower in a food processor until finely chopped. Heat 1 tsp olive oil in a skillet over medium heat, add 1 minced garlic clove and 1/4 cup diced jalapeño, sautéing for 2 minutes until softened.
- Step 3: Add 2 tbsp chopped green onions, 1/4 tsp sea salt, and 1/8 tsp black pepper to the skillet, then mix in riced cauliflower until heated through.
- Step 4: Stuff mixture into bell peppers and bake for 20 minutes until peppers are tender and filling is golden around edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower Rice-Stuffed Bell Peppers with Jalapeño take to make?
Total time is about 35 minutes (15 min prep + 20 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-Stuffed Bell Peppers with Jalapeño?
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 large bell peppers from drying out.
Can I substitute ingredients in Cauliflower Rice-Stuffed Bell Peppers with Jalapeño?
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-Stuffed Bell Peppers with Jalapeño for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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-Stuffed Bell Peppers with Jalapeño vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
