Cauliflower Stuffed Peppers Recipes

Steps:

• Heat oven to 400°F. Line cookie sheet with foil.
• In 10-inch skillet, cook bacon over medium heat until crispy. Remove bacon from skillet, reserving bacon drippings in skillet. In small bowl, crumble 2 slices of bacon; set aside. In large bowl, crumble 4 slices bacon. Add mustard, tamari soy sauce, salt, cayenne, garlic and egg; mix well. Set aside.
• Meanwhile, in food processor fitted with metal blade, place cauliflower. Cover; pulse until very finely chopped (about the size of couscous).
• Heat bacon drippings over medium heat; add onion, celery and kale. Cook 3 to 4 minutes, stirring frequently, until kale begins to soften. Add cauliflower; cook 5 to 7 minutes or until cauliflower is softened. Pour mixture into large bowl with bacon mixture; toss lightly to thoroughly mix.
• Place pepper halves on cookie sheet. Divide cauliflower mixture among peppers. Roast 25 to 30 minutes or until peppers are tender. Sprinkle with reserved bacon and thyme. Serve immediately.

Steps:

• Set the oven to 120ºC.
• In the blender, blend the cauliflower until it is finely chopped. Cut around the stalk of the peppers and scoop out the seeds inside.
• In a saucepan saute the oinion in the ghee until slightly browned, then add in the cherry tomatoes (chopped), salt, garlic, ginger and cumin. Stir though, turn off the heat and add in the cauliflower.
• Place the peppers on a baking tray, brush some ghee around the outside of the skin. With a spoon carefully spoon in the spiced cauliflower mixture from the pan. Squeeze the juice of one lemon evenly into each pepper. Place the stalk lid on top and pop in the oven.
• Bake for 30 minutes, until desired crispness.

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.
• Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)
• Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.
• Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.
• Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor!
• Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.

Steps:

• Slice tops off peppers and place peppers on a microwave-safe plate. Remove stems from pepper tops and discard. Dice flesh from pepper tops and set aside 1/2 of the diced peppers; save remaining diced peppers for another use.
• Microwave peppers on high for 3 minutes until partially cooked.
• Place frozen riced cauliflower in a microwave-safe bowl and microwave on high for 4 minutes, stirring halfway through.
• Heat olive oil in a large nonstick skillet over medium-high heat until hot, about 1 minute. Add beef, mushrooms, carrots, celery, onion, and reserved diced peppers and cook until onions begin to turn translucent and beef is nearly cooked, about 5 minutes. Stir in Italian seasoning, red pepper flakes, oregano, salt, and pepper; cook for 1 minute. Add cooked riced cauliflower and garlic; stir and cook until beef is browned and crumbly, breaking up any chunks with a spoon, 2 to 3 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add drained tomatoes, tomato paste, and fresh basil to the skillet and cook until nearly all liquid is absorbed, about 5 more minutes. Turn off heat and allow beef mixture to cool slightly, about 5 minutes.
• Stuff beef mixture evenly into peppers. Stand peppers upright in a baking dish.
• Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes.

Steps:

• Line a cookie sheet with Aluminum foil.
• Set the oven at 450.
• Cut Cauliflower into bite sized pieces.
• Cut garlic into chunks (don't mince it or it will burn).
• Cut red pepper into 1" squares.
• Put all the vegetables on cookie sheet.
• Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
• Bake for 20 min turn once at halftime.

Steps:

• Chop cauliflower into rice-like shapes using a vegetable chopper and set aside.
• Mix diced tomatoes, tomato sauce, garlic salt, and Italian seasoning together in a bowl and set aside.
• Bring a large pot of water to a boil. Add bell peppers and cook 5 to 7 minutes. Remove from water and set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium heat. Cook and stir hamburger meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Clear an area in the center of the skillet and add chorizo. Cook about 5 minutes; stir into hamburger meat in the skillet. Add chopped cauliflower and cook, stirring frequently, about 10 minutes.
• Remove skillet from heat and add 1/2 the tomato sauce mixture. Stir thoroughly.
• Fill each bell pepper with meat mixture and place in a small glass casserole dish. Cover with remaining tomato sauce mixture.
• Bake in the preheated oven for 20 minutes. Remove stuffed peppers from the oven and cover with shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, about 5 minutes more.