- Prep time: 15 minutes
- Cook time: 15 minutes
- Yield: 16–20 individual bites (serves 6–8 as an appetizer)
Ingredients
The Veggie Base
- 10–12 mini sweet peppers (mix of red, orange, and yellow)
- 1 ½ cups fresh riced cauliflower (Taylor Farms)
The Cheesy Binder
- 4 oz cream cheese, softened at room temperature
- ¾ cup sharp white cheddar cheese, shredded from a block
- ¼ cup Monterey Jack cheese, shredded from a block
- ½ tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Freshly cracked black pepper and a pinch of salt to taste
- Seasoned salt
The Fresh Greens
- 3 green onions, very thinly sliced (use both the white and green parts)
Instructions
1.Prep the pepper boats:5 min.
Slice the mini sweet peppers completely in half lengthwise, cutting straight through the green stem. Leave the stem halves attached—they act as perfect little handles for your guests. Use your fingers or a small spoon to scoop out and discard any seeds or white ribs. Set the pepper halves aside on a parchment-lined baking sheet.
2.Dry-sauté the cauliflower rice:5 min.
Heat a large skillet over medium-high heat without adding any oil or butter. Add the cauliflower rice to the dry pan and sauté for 4–5 minutes, stirring frequently. Watch for the steam to die down; you want to evaporate the cauliflower’s natural moisture so your filling doesn’t get watery in the oven. Remove from the heat and let it cool for a few minutes.
3.Build the cheese base:3 min.
In a medium mixing bowl, vigorously stir together the softened cream cheese, shredded cheeses, Dijon mustard, garlic powder, onion powder, and a generous amount of cracked black pepper until smooth and uniform.
4.Combine the filling:2 min.
Fold the dry-sautéed cauliflower rice and sliced green onions into the cheese mixture. Stir until the cauliflower is completely coated and the onions are evenly distributed. Taste the mixture and add a pinch of salt if needed.
5.Stuff and bake:15 min.
Preheat your oven to 400°F (205°C). Spoon the cauliflower mixture generously into each pepper half, packing it tightly and smoothing the top with the back of the spoon. Top with a sprinkle of seasoned salt. Bake for 12–15 minutes until the peppers are slightly tender but still hold their shape, and the filling is bubbling and golden brown on the edges.