Cauli Stuffed Peppers

By: Mia (the_wellth)

Slash the calories and carbs of traditional stuffed peppers by swapping out white rice for cauliflower! This vegetarian dish packs a punch and is sure to be a family favourite in no time.


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups riced cauliflower
  • 1/2 carrots, chopped
  • 1/2 mushrooms, sliced
  • 1/2 cup meatless beef, chicken or tofu (I sourced mine from Heart Choices)
  • 1/4 cups vegetable broth
  • 4 large red, yellow, or orange bell peppers (halved, seeds removed)
  • 1-2 tbsp nutritional yeast
  • 1 tsp cinnamon
  • salt and pepper, to taste
Optional toppings
  • ripe avocado, sliced
  • Fresh lime wedges
  • Cilantro, chopped
  • Green onion, chopped
  • Cashew cream sauce
  • Salsa


  1. Preheat oven to 375 degrees. Arrange your peppers in a baking dish & lightly brush the peppers with coconut oil.
  2. In a cast iron skillet, add olive oil and warm over medium heat. Once you skillet is to temperature, add onions and carrots. Cook until tender and the onions become translucent. Add in garlic, cinnamon, nutritional yeast, cauliflower rice and meatless protein. Cook for an additional 5 minutes, Add in vegetable broth and reduce heat, cooking until the cauliflower rice is tender and the liquid is absorbed. Season with salt and pepper.
  3. Generously stuff halved peppers with cauliflower rice mixture until all peppers are full. Cover the baking dish with foil.
  4. Bake for 30 minutes covered. Then remove foil and bake for another 15-20 minutes, or until peppers are tender and slightly golden brown. Adjust cooking time based on preference.
  5. Serve with desired toppings.
  6. Serve immediately or portion and freeze for an easy make ahead dinner.