Tuesday: What’s for Dinner?

I thought we would explore the world of “stuffed peppers” tonight as we dive into a few exciting recipes. Here are a few to try at home:


Cheesy Broccoli, Chicken and Rice Stuffed Peppers

Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes

3 bell peppers, halved lengthwise and seeded
1 cup cooked wild rice or brown rice
2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite sized pieces
1/4 cup finely diced shallot
1 clove of garlic, grated
2 teaspoons dijon mustard
2 cups broccoli florets
Kosher salt and fresh ground black pepper to taste
1/2 cup shredded part skim mozzarella cheese
1/4 cup shredded sharp cheddar cheese
1/3 cup plain non-fat Greek yogurt

Preheat oven to 350° F. Place the halved bell peppers in a lightly greased baking dish and set aside.
Add 2 teaspoons of olive oil to a large non-stick skillet and heat over medium-high heat. When the skillet is hot, add in the shallot and sauté one minute. Add in the chicken and garlic, season with salt and pepper and sauté until the chicken is no longer pink.
Stir in the dijon mustard until combined then add in the broccoli florets. Cook another 2-3 minutes or until the broccoli turns bright green and is tender. Add in the cooked rice and a 1/2 cup of the cheeses. Stir together until the cheese melts. Remove from the heat and stir in the Greek yogurt until combined.
Spoon the filling into the prepared peppers. Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and top with the remaining 1/4 cup of cheese. Bake an additional 10 minutes then remove from the oven and let stand for 5-10 minutes before serving.

*Recipe taken from reciperunner.com


cauliflower stuffed peppersCauliflower Rice Stuffed Peppers
Savory, simple, 10-ingredient stuffed peppers with cauliflower rice, black beans, smoky seasonings, and salsa! A hearty, healthy, plant-based meal.
Author: Minimalist Baker
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Servings: 4 (whole stuffed peppers)
Category: Entree, Side
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


1 medium head cauliflower, grated into ‘rice’ (see method here)
1 Tbsp olive or grape seed oil
3 cloves garlic, minced (optional)
1 cup diced red, white, yellow, or green onion (I recommend red)
1 pinch each sea salt and black pepper
4 large red, yellow, or orange bell peppers (halved, seeds removed)
1 15-ounce can black or pinto beans (rinsed and drained // if unsalted, add additional salt to taste)
2/3 cup salsa (plus more for serving // very flavorful salsa, like Trader Joe’s Chunky Salsa)
2 tsp cumin powder (plus more to taste)
2 tsp chili powder (plus more to taste)
2-3 Tbsp lime juice
1/4 tsp each sea salt and black pepper (plus more to taste)
TOPPINGS optional
1 medium ripe avocado (sliced)
Fresh lime juice
Hot sauce
Cilantro, chopped
Diced red onion
Creamy Cilantro Dressing
Chipotle Red Salsa (or your favorite salsa)

Preheat oven to 375 degrees F (190 C) and set out a 9×13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut. Set aside.
Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
Once hot, add oil, garlic (optional), onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat. Place the lid on to steam the rice for about 1 minute. Then remove from heat and transfer the mixture to a large mixing bowl. You aren’t looking to completely cook the ‘rice,’ as it will continue cooking in the oven.
Add remaining ingredients – black beans through salt and pepper – to the cauliflower rice and mix to thoroughly combine. Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
Generously stuff halved peppers with ~ 1/2 cup of the mixture until all peppers are full (you may have a little leftover filling, which can be added to salads or served on the side), then cover the dish with foil.
Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more. Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through – about 20 minutes.

*Recipe taken from minimalistbaker.com

I have heard a lot about cauliflower and its “carb-like” characteristics. It is amazing how people are making rice and mashed potatoes out of something we used to boil, and pour cheez whiz on thirty years ago! Times really have changed. The good part about all of this is that cauliflower doesn’t have the starch that makes us pack on the pounds, so this recipe is genius! Make it a “stuffed pepper” night tonight in your home. Happy Tuesday everyone!


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