Easiest Way to Cook Tasty Cauliflower Stuffed Peppers w/Spicy Queso Marinara

Cauliflower Stuffed Peppers w/Spicy Queso Marinara. Italian Stuffed Pepper Cauliflower Rice SkilletLisa's Dinnertime Dish. garlic, ground beef, marinara sauce, red pepper flakes, grated Picadillo Stuffed Peppers with Chorizo, Lentils, Cauliflower and Mushrooms vegetarianShockingly Delicious. lentils, currant, Cacique Queso Fresco, shallots, hot. So….cauliflower, it's time to meet a little Sriracha and let the fiery fun begin. It's a bold and garlicky flavor that you won't forget.

We are going to share some fun facts about the world known diet called Ketogenic. Roasted Red Pepper Marinara Recipe - That's right, marinara with no tomatoes! This healthy marinara is easy to make and tastes amazing. You can cook Cauliflower Stuffed Peppers w/Spicy Queso Marinara using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Cauliflower Stuffed Peppers w/Spicy Queso Marinara

1. It's of Stuffed Peppers.
2. It's 1 head of Cauliflower.
3. It's 1/4 of Coursely Chopped Red Onion.
4. You need 1/4 cup of Extra Virgin Olive Oil.
5. You need 2 tbsp of Ground Turmeric.
6. Prepare 2 tsp of Salt.
7. Prepare 1 cup of Chopped Ham.
8. Prepare 3 of Green Bell Peppers.
9. You need of Spicy Queso Marinara.
10. You need 2 tsp of Extra Virgin Olive Oil.
11. It's 1/4 of Coursely Chopped Red Onion.
12. You need 2 of Coursely Chopped Poblano Peppers.
13. It's 4 of Coursely Chopped Roma Tomatoes.
14. You need 1 tsp of Salt.
15. It's 1/2 cup of Julienned Basil Leaves.
16. Prepare 1/4 cup of Blonde Ale Beer.
17. Prepare 1 cup of Grated Cotija Cheese.

That is, marinara made with red bell peppers instead of tomatoes. Roasted Red Pepper Marinara is bright, tangy, and slightly sweeter than classic tomato. A meaty low carb stuffed peppers recipe that makes a tasty keto friendly meal. If you want to use less meat in the stuffing, you can add in some cauliflower rice or Miracle Rice.

Cauliflower Stuffed Peppers w/Spicy Queso Marinara instructions

1. Preheat oven to 350°F..
2. Chop cauliflower head into eighths and place in a bowl with red onion, olive oil, salt, and turmeric. Toss to coat. Pour out on baking sheet and bake for 45-60 minutes at 350°F..
3. Meanwhile, pour olive oil into medium saucepan over medium-low heat. Add red onion, poblano peppers, and salt. Cook 20 minutes or until softened..
4. Increase heat to medium and add Roma tomatoes, basil leaves, and beer. Cook additional 20 minutes or until tomatoes can be mashed..
5. Pour saucepan contents into blender or food processor along with Cotija cheese. Pulse until smooth and return to saucepan. Return saucepan to low heat and continue to simmer to melt Cotija thoroughly..
6. When cauliflower/red onion are finished, pour into a food processor and pulse until cauliflower resembles couscous as small pearls. Add ham and pulse additional 2-4 times to mix..
7. Slice off tops of green bell peppers and remove core/ribs. Stuff equally with cauliflower/ham mixture. Stand stuffed peppers upright on baking sheet..
8. Bake stuffed peppers at 350°F for 75-85 minutes, or until peppers are cooked through..
9. Pour queso marinara atop each stuffed pepper and serve..

Since I wanted to use up our ground venison, I kept the filling for the low carb stuffed peppers on the meaty side. Chicken Parmesan Stuffed Peppers are a low carb dream come true! All the flavor of our favorite Italian dinner without all the guilt! The filling in these chicken parm stuffed peppers is simple everyday things you probably already have in your house. Start with some cooked, shredded chicken.