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Mexican cauliflower rice with stuffed peppers

Keto & Low Carb
Meal Prep
Vegan & Plantbased
Mexican cauliflower rice with stuffed peppers
Carbs 45
Time 40 mins
Calories 216
Serves 4 people
Veg Servings 2


  • 1 Pouch Fullgreen Riced Cauliflower
  • 4 large bell peppers
  • 1 tin black beans (drained)
  • 1 red onion (finely chopped)
  • 1 red chilli (finely chopped)
  • 2 tsp smoked paprika
  • 2 tsp dried cumin
  • Handful fresh coriander (chopped)
  • Toppings:
  • 1 large Tomato (sliced)
  • 1 Avocado (sliced)
  • Grated cheese
  • Lime juice (from 1 fresh lime)


  1. 1 Preheat the oven to 180C.
  2. 2 Remove the top of the peppers and any seeds inside. Place on a baking tray with a little oil and salt and roast for 20 mins to soften.
  3. 3 In a bowl, combine cauliflower rice, black beans, spices, chilli and coriander. Season with salt and mix well.
  4. 4 Once the peppers are out of the oven, spoon in the cauliflower rice mix into each pepper. Top with a little grated cheese and then put back in the oven for 10-15 mins until the cheese has melted and golden brown.
  5. 5 To top, slice avocado and finely chop some tomato. Place on top of the peppers with a scatter of coriander.


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