Southwestern Stuffed Peppers with Cauliflower and Roasted Tomato Sauce

These delicious southwest-inspired stuffed peppers are an easy way to bring a little wow factor to dinner. A nutty filling of toasted cauliflower poblano peppers, and crispy breadcrumbs pairs delightfully with sweet bell peppers and a smoky roasted … — These delicious southwest-inspired stuffed peppers are an easy way to bring a little wow factor to dinner. A nutty filling of toasted cauliflower poblano peppers, and crispy breadcrumbs pairs delightfully with sweet bell peppers and a smoky roasted tomato sauce. (Photo source: Jared Kent)

| Yield: 4 servings | Time: 45 minutes |

Ingredients

Stuffed Peppers

4 medium to large bell peppers, any color, tops and bottoms sliced off and hollowed out

1 large head of cauliflower, rinsed and chopped into florets

3 tablespoons vegetable oil, plus more brushing on a baking pan

2 poblano peppers, diced small (about ¼ inch cubes)

1 small white onion, diced small

4 cloves garlic, thinly sliced

2 teaspoons paprika

zest and juice of 1 lime

½ bunch of cilantro, roughly chopped, stems included

salt and pepper to taste

½ cup breadcrumbs

Roasted Tomato Sauce

2 tablespoons vegetable oil

6-8 fresh roma tomatoes, diced into large chunks (or 1 14.5-ounce can diced tomatoes)

1 small white onion, cut into large chunks

1 teaspoon ground cumin

2 teaspoons chili powder

1 tablespoon red wine vinegar

2 cups water

½ bunch of cilantro, roughly chopped, stems included

salt and pepper to taste

Preparation

For the stuffed peppers

Preheat the oven to 400F. Place the cauliflower florets into a food processor and pulse until finely chopped. (You could also use a cheese grater.) They should be about couscous sized granules. Remove from the food processor and set aside.

In a large pan, heat the 3 tablespoons of oil over high heat. Add the cauliflower into the pan and cook on high for 2-3 minutes, stirring occasionally, just until it starts to lightly brown. Add the poblanos, onions, and garlic, and cook for 2-3 more minutes, just until the onions start to turn slightly translucent.

Remove the cauliflower pan from the heat and add in the paprika, lime, and cilantro. Season to taste with salt and pepper. Lightly brush the bottom of a sheet pan with vegetable oil.

Place the bell peppers flat on the sheet pan and spoon the cauliflower mixture into the hollow cavities of the peppers.

Place the peppers in the oven and bake for 15-17 minutes, just until the peppers are cooked through but still hold their texture. Remove the peppers from the oven and sprinkle the breadcrumbs evenly over the tops of the peppers.

Turn the oven up to broil and place the peppers under the broiler for 1-2 minutes to toast the breadcrumbs, being careful not to burn them.

Remove from the oven and serve with the roasted tomato sauce.

For the roasted tomato sauce

As the peppers are baking, heat the oil over high heat in a large pan. (You can use the same pan that you cooked the cauliflower in.) Add the tomatoes and onion and cooked over high heat for 4-5 minutes, stirring occasionally, the outsides of the vegetables should be slightly charred.

Add the spices, vinegar, and water to the pan and bring the liquid up to a boil, boil for 2-3 minutes or until the tomatoes and onions are soft. About three-quarters of the liquid should have cooked out.

Transfer the contents of the pan to a blender or food processor and blend until smooth. Season to taste with salt and pepper and fold the chopped cilantro into the sauce. Keep the sauce warm and serve with the stuffed peppers.

Zero-waste tips

• Take the scraps (including the seeds and membranes) from cleaning out the bell peppers and throw them right into the filling!

• If you have any slices of stale bread laying around, turn them into homemade breadcrumbs by drying them out in a low-temperature oven and pulsing in the food processor.