Spicy and flavorful, these keto jalapeno stuffings are a perfect appetizer or side dish for those following a gluten-free, dairy-free, and vegan lifestyle. Cauliflower rice, mixed with savory spices and herbs, makes a delicious and healthy stuffing for the jalapenos.
Ingredients: 6 large jalapeno peppers, halved and deseeded. 1 cup cauliflower rice. 1/2 cup diced red bell pepper. 1/4 cup diced onion. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.
Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and red bell pepper, cook until softened, about 3-4 minutes. Add minced garlic, cauliflower rice, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes until cauliflower is tender. Remove skillet from heat and stir in chopped cilantro and green onions. Stuff each jalapeno half with the cauliflower rice mixture. Place stuffed jalapenos on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, until the jalapenos are tender and slightly charred. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Fuora Dance Project
