Southwestern Stuffed Bell Peppers is a fun, colorful and nourishing main dish!
Southwest flavors of cumin, chiles, and Monterey Jack cheese add loads of flavor. In place of brown rice, I used riced cauliflower (I didn’t tell the family there was cauliflower in the dish and no one knew!). Of course, if you can tolerate soaked rice, then using that in place of the cauliflower will work.
I love that this is a meal can be prepped ahead of time, stored in the fridge and popped in the oven on a busy evening. With two portions per person, it’s hefty enough to stand on it’s own, but a wedge salad would be a nice addition for an added vegetable. It’s a simple, nourishing and vibrant one-dish meal!