These scrumptious peppers are loaded with cauliflower rice, mushrooms, onions, and flavorful spices. I did design this one to be more tummy friendly, however; for variety you can always throw in your favorite beans, corn, or other vegetables you love.
2 Large Red Bell Peppers
2 Cups Cooked Cauliflower Rice
2 Cups Chopped Portabella Mushrooms
1 Cup Chopped Onion
2 Cloves Garlic
1 Tablespoon Olive Oil
Salt & Pepper to taste
Cut each pepper in half, clean, wash, and dry them out thoroughly.
Optional Step: place the peppers in a microwave safe dish and microwave for 5 minutes to get them softened up. Set aside.
In a bowl combine the chopped onions, chopped mushrooms, crushed garlic, oil, and spices.
Saute the mixture on a medium heat.
Combine the Cooked Cauliflower Rice, Sauteed Veggies, and Spices.
Fill each pepper with a generous amount of filling.
Place it in the oven at 350° for 20 minutes.
We paired them with a side of creamy garlic mashed potatoes; they w