It’s the tailgating, football watching time of the year! We love the sweet baby peppers that add flavor and health to any occasion! The tiny colorful gems are a great low calorie, easy way to serve up yummy stuffing like this savory cheese and cauliflower filling.
We used chopped basil and mint when preparing the peppers. We love basil for its ability to add Mediterranean flair to foods, while the mint adds freshness and pop! Did you know they are cousins? Both are from the mint family, which means they promote healthy digestion and aid in decreasing any nausea. Who knew – mint is a natural stimulant?
Cheese and Cauliflower Stuffed Peppers
- 2 LBs Peppers (sweet baby), sliced in half lengthwise, ribbed and seeded
- ½ Cup Chopped Shallots
- 2 Grated Garlic Cloves
- 1 TB Grapeseed Oil
- 1 (12 OZ) Package Riced Cauliflower
- 1 (4 oz) Log Goat Cheese
- 2 TB Chopped Basil
- 1 TB Chopped Mint
- ½ Cup Shredded Sharp Cheddar
Preheat oven to 400F. Sauté the shallots in the oil until soft, about 4 – 5 minutes. Add the garlic and cook and stir until fragrant. Ad the cauliflower and cook over medium-high heat for 5 minutes until they release all their liquid.
In a small bowl, mash the cheeses with the basil, mint, salt and cayenne. Stir in the cauliflower. Fill the peppers with cheese mixture. Place in oven for 7 – 9 minutes or until warm and gooey and slightly browned like the photo above.