These peppers are filled to the brim with a chili filling! These stuffed peppers are packed with pinto beans, kidney beans, diced tomatoes, mushrooms and red onion with a riced cauliflower base. Riced cauliflower is a low carb option compared to white or brown rice. You could also use the super food quinoa as a base.
This meal is detox friendly, gluten free, vegetarian and vegan friendly.
You can make this as simple or as complicated as you want. For additional protein add in crispy tofu, beyond meat - meat substitution or pack on the beans for a less processed option.
For the base of your stuffed peppers you can choose from white rice, brown rice, quinoa and cauliflower rice. Cauliflower rice is the low carb option but quinoa and brown rice are also healthy options. Once you choose and cook your base add in the tomatoes, onions and beans.
1 cup pinto beans
1 cup red kidney beans
1 can of diced tomatoes
1/2 cup of red onion
1/2 cup of mushrooms
Garlic, mined or a pinch of garlic salt
1-2 cups of tomato sauce
This recipe is pretty simple and you can throw it all together in one pot to heat and simmer together like chilli. The juice from the diced tomatoes keeps mixture moist but if the mixture becomes dry add a small amount of water.
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