By Your Bariatric Nutrition Team

These veggie stuffed peppers taste as good as they look.  This is a colorful, eye pleasing dish you’ll want to make over and over!


  • 6 bell peppers with tops, seeds and membranes removed. (For a colorful presentation use multiple colored peppers – red, orange, yellow, green)
  • 3 cups riced cauliflower. (Available pre-packaged or you can make your own by cutting up a large head of cauliflower and pulsing it in a food processor)
  • 1/2 cup black beans, rinsed and drained
  • 3 plum tomatoes, diced
  • ½ cup corn
  • 1 small onion, diced
  • ½ cup crumbled Cojita cheese
  • 2 cloves garlic, minced
  • 1 tsp chili powder*
  • ½ tsp cumin*
  • 1 Tbsp. canola oil
  • Salt & pepper, to taste
  1. Pre-heat oven to 400˚.
  2. Line a large sheet pan with parchment or non-stick foil.
  3. Put the cauliflower on the lined pan and heat through to toast for 10 min. Then stir and heat for another 10 min.
  4. Remove cauliflower from oven and turn heat down to 350˚.
  5. Line a 9×13 baking dish with parchment or non-stick foil for easy clean up.
  6. Heat a large skillet on medium and add oil.
  7. Add onion and saute until translucent. Then, add garlic and spices to heat through.
  8. In a large bowl combine the cauliflower rice, onion and garlic, beans, tomatoes, corn and cheese, and salt and pepper.
  9. Spoon mixture into peppers and place in the 9×13 pan, cavity side up.
  10. Bake for 20-30 minutes.

*You can substitute taco seasoning for the chili powder and cumin for a slightly different flavor.

Makes 6 servings.

Nutrition Information per serving:  Calories 160; Carbs 23g, Fat 8g; Protein 10g; Sodium 297g; Sugar 11g