Ingredients:
-
4 large green bell peppers, tops cut off and seeds removed
-
1 tablespoon avocado oil
-
1/2 cup chopped onion
-
2 garlic cloves, minced
-
1 cup cooked cauliflower rice
-
1 cup chopped spinach or kale
-
1/2 cup diced zucchini or mushrooms
-
1/4 cup chopped parsley or cilantro
-
1 tablespoon coconut aminos or Bragg’s aminos (optional for umami)
-
1/2 teaspoon sea salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon cumin or smoked paprika (optional for warmth)
-
Juice of 1/2 lemon
Directions:
-
Preheat oven to 375°F (190°C).
-
In a skillet, heat avocado oil. Sauté onion and garlic until soft.
-
Add zucchini and mushrooms. Cook 4–5 minutes until tender.
-
Stir in spinach or kale, cook until wilted.
-
Add cauliflower rice, salt, pepper, herbs, lemon juice, and optional spices. Mix well.
-
Remove from heat and stir in chopped parsley or cilantro.
-
Spoon mixture into each bell pepper.
-
Place peppers upright in a baking dish with about 1/4 inch of water at the bottom (to steam them slightly).
-
Cover with foil and bake for 30–35 minutes. Uncover and bake another 10 minutes until tops are golden and peppers are tender.
