Cauliflower Herb Cream Cheese Stuffed Peppers
10
Minutes
Prep Time
50
Minutes
Cooking Time
60
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- ¼ Cup Raw Harvest Jalapenos, finely chopped
- 3 Bell Peppers, sliced in half, seeds removed.
- 3 Garlic cloves, finely chopped
- ½ Onion, finely chopped
- ¼ Cup Fresh Parsley, finely chopped
- ½ Cup Herb and Garlic Cream Cheese, room temperature
- 3 Tbsp. Parmesan Cheese, divided
- ¼ Cup Pistachios, crushed
- 3 Tbsp. Butter
- Salt and pepper to taste
- Pistachios, Parsley for Garnish
Directions
- Preheat oven at 350 degrees
- In a Skillet, add butter once melted, add jalapenos, and cook for 3 minutes, then add onion, cook until translucent, add garlic.
- Add Riced Cauliflower, salt, and pepper, cook for 3 minutes, let cool and set aside.
- In a large bowl, add Riced Cauliflower mixture, cream cheese, 2 Tbsp. Parmesan cheese, parsley, Pistachios, and mix, until fully combined.
- Stuff each Pepper with Riced Cauliflower mixture. Add remaining parmesan cheese on top of each pepper.
- Place Stuffed Peppers in a baking dish.
- Bake for 45 minutes, until cooked and tops are golden brown. Remove from heat. Garnish with parsley and crushed pistachios and ready to serve.
What You Need
