Fajita Stuffed Pepper

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  • 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
  • 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


  • avocado
  • romaine
  • lime juice
  • hot sauce
  • cilantro
  • red onion
  • 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!