Creamy Riced Cauliflower Stuffed Peppers Recipe
The perfect tangy and creamy appetizer, riced cauliflower stuffed peppers are bursting with lemon zest, baked under layers of mozzarella. Get the recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodal.com.
Cooking tools:
- Food processor
- Grater
- Microplane
- Garlic press
- Chef's knife
- Cutting board
- Mixing bowl
- Medium-sized bowl
- Saute pan
- Baking sheet
- Aluminum foil
- Oven
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Plate
- Kitchen scale
- Stove
Ingredients
- 2 large red bell peppers
- 2 tablespoons olive oil, divided
- ½ cup ricotta cheese + 2 additional tablespoons, if desired
- 1½ tablespoons chopped fresh parsley, divided (or 2 ½ tsp dried)
- 1½ tablespoons chopped fresh basil, divided (or 2 ½ tsp dried)
- 1 teaspoon Kosher salt, plus more to taste
- 1 teaspoon lemon zest, plus more to taste
- 2 tablespoons fresh lemon juice
- ½ medium-sized head white cauliflower, grated (about 1 ½ cups)
- 1 teaspoon unsalted butter
- 2 large cloves garlic, minced (about 2 tablespoons)
- ½ cup halved grape tomatoes
- 1 teaspoon freshly ground black pepper, plus more to taste
- ½ cup shredded mozzarella cheese
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