Stuffed Peppers & Cauliflower Rice

September 18, 2017

Stuffed Peppers & Cauliflower Rice


  • 2 eggs
  • 1 bell pepper
  • 1 avocado
  • 1 head cauliflower


1. Preheat oven to 400F. Line a baking dish with foil.
2. Cut off the top of each pepper, and remove the seeds. Place peppers into the dish, and bake for about 15 minutes.

3. Remove peppers from oven and crack an egg into the top ½ of each pepper.
Bake for about 15-20 minutes or until the egg whites are set and not transparent.
4. Cut cauliflower into large florets.
Rice cauliflower using shredding blade on food processor. Or pulse cauliflower in food processor with chopping blade, or grate by hand on box grater.
Heat fat in large frying pan over medium heat. Add cauliflower rice and saute until just cooked through, about 5 minutes. Season with salt and pepper to taste.
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