Stuffed Peppers with riced veggies

This is a sponsored post for SheSpeaks/Rubbermaid®. I have recently discovered riced veggies and love cooking with them. Today we made stuffed peppers with riced veggies and they turned out amazing! Not only was prep a breeze because of the Rubbermaid® FreshWorks^TM produce saver. I was able to pick up my groceries a few days in advance and keep them in the Freshworks containers. They help in keeping produce fresh up to 80% longer*.

This makes it nice not only because my fruits and veggies stay fresher longer, but it also helps in meal planning so that I can get what I need on my main shopping day and be able to use my produce throughout the week. Since we are trying to eat healthier, I have been trying to make healthier meals, and one of the biggest things that we have loved lately is riced veggies. They are super easy to make and taste great in place of things like rice and other grains.

The Stuffed Peppers with riced veggies is easy to make. with only about a 10-15 minute prep and then a bake time of about 25-30 minutes. You can even get everything ready ahead of time and just put them in the oven to bake and have a delicious healthy dinner in less than 30 minutes!

To make your Stuffed Peppers with Riced Veggies you will need:

• 1 head of cauliflower
• 1 crown of broccoli
• 3 large peppers (green, red, orange)
• 1 1/2 cups of salsa
• 1 can of black beans, drained
• 1 diced tomato
• 1 avocado, sliced
• Green onions, diced
• 2 tsp. of lime juice
• 2 tsp. of lemon juice
• 1 cup of shredded parmesan
• Sour cream (optional)
• Cilantro (1/2 cup chopped)

Here are the steps:

• Take the cauliflower and cut it into four pieces and grate it with a medium sized grater into a pan
• Next, grate the broccoli into the pan and mix gently
• Over medium heat, you will want to add about 1-2 tbsp of olive oil and saute, stirring occasionally. Keep covered while cooking when not stirring.
• While the cauliflower rice is cooking, you will want to prep the peppers. Slice them in half lengthwise and then cut/scrape out the seeds and rinse.
• Next, dice the tomato and chop the green onion and cilantro.
• Last you will get the avocado ready and slice it.
• Afer about 10 minutes of sauteeing, you will want to add a can of drained black beans to the riced cauliflower and then stir gently.
• Next, you will add the salsa, and stir again, to blend it all together.
• Now you are going to take the peppers and lay them out in a glass baking dish that has been lightly coated with cooking spray
• Take large spoonfuls of the cauliflower rice mixture and put it into the peppers, until all of the mixture has been used.
• Next, sprinkle with freshly shredded parmesan cheese
• Cover with tinfoil and bake at 350 degrees for 15 minutes, then uncover and bake for an additional 10-15 minutes
• Let cool slightly before serving. Top with sour cream, tomatoes, fresh cilantro, avocado, and green onion.
• Store leftovers in a storage container in the fridge for up to two days.

We have been using the FreshWorks food storage containers for over a week now and I am loving the difference. They use patented FreshVent^TM technology to keep produce fresher up to 80% longer* than traditional produce packaging. Because of the revolutionary built-in FreshVent™ lid, which naturally regulates the flow of oxygen and CO2, in and out of the container to create the optimal environment so produce stays nearly as fresh as the day it was picked. The CrispTray^TM at the bottom elevates produce away from moisture and promotes proper airflow to help reduce spoilage. I just can’t get over how well these containers work and how much money we have saved just this week with our produce staying fresh longer, giving us a chance to use it.

Did you know that as a result of throwing away fresh produce, Americans waste $24 billion worth of produce every year, which is the equivalent of $192 per household.**? By using the FreshWorks Produce Saver when you get home from the store and transferring your produce from the store packaging to the containers before refrigerating, you can maintain freshness for up to 80% longer*. I also love that the lid filter lasts a lifetime, no replacements needed. All of the pieces are dishwasher safe and they are made in the USA of global components and are BPA-free.

You can get them in six sizes to hold all types of produce:

• Lare Square (11.1 Cups): Perfect for Tomatoes
• Long Rectangle (8.4 Cups): Great for asparagus or zucchini
• Small Rectangle (4.0 Cups): Will keep your green beans fresh
• Small (2.5 Cups): Ideal for small berries
• Medium (6.3 Cups): Perfect for strawberries
• Large (17.3 Cups): Optimal for leafy greens

*Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use.
** Source: USDA 2014

Here is the recipe:

Stuffed Peppers with riced veggies

A delicious and easy meal to make in less than 45 minutes. Using riced cauliflower and broccoli with black beans and salsa as the filling, topped with Parmesan and baked to perfection.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6

Serving Size: 1/2 pepper, stuffed

Ingredients

• 1 head of cauliflower
• 1 crown of broccoli
• 3 large peppers (green, red, orange)
• 1 1/2 cups of salsa
• 1 can of black beans, drained
• 1 diced tomato
• 1 avocado, sliced
• Green onions, diced
• 2 tsp. of lime juice
• 2 tsp. of lemon juice
• 1 cup of shredded Parmesan
• Sour cream (optional)
• Cilantro (1/2 cup chopped)

Instructions

• Take the cauliflower and cut it into four pieces and grate it with a medium-sized grater into a pan
• Next, grate the broccoli into the pan and mix gently
• Over medium heat, you will want to add about 1-2 tbsp of olive oil and saute, stirring occasionally. Keep covered while cooking when not stirring.
• While the cauliflower rice is cooking, you will want to prep the peppers. Slice them in half lengthwise and then cut/scrape out the seeds and rinse.
• Next, dice the tomato and chop the green onion and cilantro.
• Last you will get the avocado ready and slice it.
• After about 10 minutes of sauteeing, you will want to add a can of drained black beans to the riced cauliflower and then stir gently.
• Next, you will add the salsa, and stir again, to blend it all together.
• Now you are going to take the peppers and lay them out in a glass baking dish that has been lightly coated with cooking spray
• Take large spoonfuls of the cauliflower rice mixture and put it into the peppers, until all of the mixture has been used.
• Next, sprinkle with freshly shredded parmesan cheese
• Cover with tinfoil and bake at 350 degrees for 15 minutes, then uncover and bake for an additional 10-15 minutes
• Let cool slightly before serving. Top with sour cream, tomatoes, fresh cilantro, avocado, and green onion.
• Store leftovers in a storage container in the fridge for up to two days.

I would love to hear what your favorite fruit and veggie recipes are. I am going to be making a lot more of them now that I have these amazing containers to keep my produce fresher, and longer. This Stuffed Peppers with riced veggies are easy to make.

Other recipes we think you will like:

Mini chicken fajitas served on crackers

Teriyaki Chicken and Cauliflower Rice Recipe