8ouncescauliflower cut into a small dice or cauliflower rice
1/2cupsalsa
1can black beans
1cuptomatoes diced
4ouncescream cheese
1teaspoonsalt
1teaspoongarlic powder
1teaspoonchili powder
1/2teaspoonblack pepper
1cupshredded Mexican blend cheese
6bell peppers washed, tops cut off and cores removed.
Optional toppings
sour cream
salsa
Instructions
Preheat oven to 375 F.
Prepare your bell peppers by washing, removing the top 1/5th of the pepper, removing the core of the pepper and setting into a greased casserole dish. * see bottom step for a short cut version
In a pan, add onions and saute until they are softened. Add the zucchini, cauliflower and stir for 2 minutes. Add the black beans, diced tomatoes, salsa, salt, garlic powder, chili powder, black pepper and cream cheese and stir until the cream cheese melts. Spoon mixture into the bell peppers and bake for 35 minutes. Add cheese on tops of the peppers and bake an additional 10 minutes. Optional- Serve with sour cream and salsa on top.
*To speed up the cooking time you can boil the peppers prior to stuffing them. Boil for 5 minutes and then drain. Stuff with the hot mixture and bake for 15 minutes with the cheese on top.