This made a ton! I ended up freezing half and will try it with low carb tortillas and sautéed onion and peppers with cheese. This is also the first time I enjoyed riced cauliflower, because roasting it dried it out and the spices gave it flavor. That, and all the ingredients mask the flavor. (I do like regularly prepared cauliflower.)

Vegetarian Stuffed Peppers

Served 4-8

1 pound riced cauliflower

For cauliflower: ¼ cup avocado oil, 1 T turmeric, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp cumin, salt and pepper.

Eden’s low carb black soy beans

1 large onion, chopped

4 cloves garlic, minced

Pint grape tomatoes

4-6 bell or mild poblano peppers, cut lengthwise and seeds removed

2 jalapeños, diced

1/2 head kale, spine removed and chopped

½-1 teaspoon Red chili flakes

1 teaspoon oregano

Salt and pepper

6 ounces cream cheese

4 ounces mozzarella, shredded

Coat bell peppers with some oil and roast at 400 for 15 minutes. (Poblano peppers don’t need to be pre-roasted.)

Toss riced cauliflower with avocado oil and spices and put on a sheet pan with tomatoes. Roast cauliflower and tomatoes at 375 for 25 minutes. Set aside.

Sauté onion, jalapenos and garlic on medium and cook until onion is softened. Raise heat and add kale and stir until wilted. Add red chili flakes, salt, black pepper, and oregano. Add cauliflower and tomatoes. Turn to low and add cream cheese. When  everything is melted and mixed together, fill each pepper with stuffing. Put in oven for 15 min at 425 degrees. Add mozzarella cheese and put back in oven and bake for 4 minutes or until melted.