Ingredients
- 3 bell peppers any color, halved and seeded
- 2 tbsp coconut oil
- 2 cloves garlic minced
- ½ red onion chopped
- 2 bags cauliflower rice (frozen)
- 15 oz black beans or pinto beans, rinsed and drained
- ⅔ cup salsa plus more for serving
- 2 tsp cumin powder
- 2 tsp chili powder
- 2 limes juiced
- ¼ tsp sea salt
- back pepper to taste
Toppings
- avocado
- romaine
- lime juice
- hot sauce
- cilantro
- red onion
Instructions
- In a large pan over high heat, add coconut oil. Once hot, add garlic and onion and sauté for 1 minute, stirring frequently. 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 a large mixing bowl.
- Add remaining ingredients to the cauliflower rice and mix to thoroughly combine.
- Generously stuff halved peppers with the mixture until all peppers are full. Cover the dish with foil and bake at 375 degrees for 15 minutes, covered.
- Serve as is or add your desired toppings - we love avocado and lime for sure!
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