Creamy Riced Cauliflower Stuffed Red Peppers
Roasted red bell peppers filled with a light, herbaceous mixture of sauteed cauliflower rice, ricotta, fresh basil and parsley, grape tomatoes, and melted mozzarella. The peppers are broiled until tender, then stuffed and baked until the cheese bubbles. Bright lemon zest and juice cut through the richness of the cheese, while garlic and fresh herbs provide depth. Serve as a vegetarian main course or elegant side dish for weeknight dinners or light summer meals. This version emphasizes fresh herbs and simple preparation, letting quality ingredients shine without heavy cream or meat.
Ingredients
- 2 large red bell peppers
- 2 tablespoon olive oil, divided
- ½ cup ricotta cheese
- 2 tablespoon ricotta cheese, extra for creaminess(optional)
- 1 ½ tablespoon fresh parsley, chopped, divided
- 2 ½ teaspoon dried parsley, substitute if fresh unavailable(optional)
- 1 ½ tablespoon fresh basil, chopped, divided
- 2 ½ teaspoon dried basil, substitute if fresh unavailable(optional)
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon lemon zest, plus more to taste
- 2 tablespoon fresh lemon juice
- 1 ½ cup cauliflower rice, from 0.5 medium head, gratedzucchini noodles1:1.5 by volumevegetables
lighter, more watery; reduce cook time to 3 minutes
Full guide → - 1 teaspoon unsalted butter
- 2 clove garlic, large, minced
- ½ cup grape tomatoes, halved
- 1 teaspoon black pepper, freshly ground, plus more to taste
- ½ cup mozzarella cheese, shredded
Instructions
- 1
Coat peppers with half the olive oil.
- 2
Preheat oven to broil setting.
- 3
Arrange peppers on foil-lined baking sheet and broil for 6 minutes, turning halfway, until charred. Remove and cool on pan.
- 4
In a bowl, fold together ricotta, half the parsley, half the basil, salt, lemon zest, and lemon juice.
- 5
Heat cauliflower in saute pan over high heat for 1 minute, then add remaining olive oil. Cook 5 minutes, stirring constantly, until golden. Stir in remaining herbs and transfer to bowl.
- 6
In same pan over medium heat, add butter and garlic, sweat 30 seconds. Add tomatoes and saute 1 minute. Season with black pepper.
- 7
Halve peppers vertically, remove seeds and membrane, return to baking sheet cut sides up.
- 8
Fold cauliflower and tomato mixture into ricotta mixture. Add extra ricotta if needed for creamier texture. Divide among pepper halves and top with mozzarella.
- 9
Bake 3-5 minutes until cheese is bubbly and golden.
Tips
Grate cauliflower fresh or pulse in food processor for consistent rice texture that cooks evenly and browns properly.
Don't skip the broil step for peppers--the charring adds smoky depth and makes them tender enough to hold filling.
Taste and adjust lemon zest and salt at the end; bright acid prevents the creamy filling from feeling heavy.
Good to Know
Refrigerate in airtight container up to 3 days. Do not freeze due to texture changes in ricotta and pepper.
Prepare filling through step 5 up to 1 day ahead. Broil peppers and assemble just before baking for best texture.
Serve warm with crusty bread or simple green salad. Pairs with white wine like Pinot Grigio or herbal iced tea.
Common Mistakes
Over-broil peppers to avoid charred, tough flesh that won't hold filling.
Skip stirring cauliflower constantly to avoid burning or uneven browning.
Add cold ricotta mixture to hot pan to avoid curdling--fold after cauliflower cools slightly.
Substitutions
Dairy-Free Swaps
General Alternatives
lighter, more watery; reduce cook time to 3 minutes
Full guide →FAQ
Can I make this ahead of time?
Yes. Prepare the filling up to 1 day in advance and store covered. Broil peppers and assemble the day you serve to maintain texture. Bake immediately before eating.
What if my peppers are small or large?
Use 2 large peppers as written. If using smaller peppers, increase quantity to 3-4 and reduce broil time to 4-5 minutes. Adjust filling distribution accordingly.
How can I make this vegan?
Replace ricotta with silken tofu blended with lemon juice and salt. Use cashew cream or nutritional yeast for richness. Substitute mozzarella with vegan cheese or nutritional yeast mixed with arrowroot.