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Cauliflower Stuffed Peppers

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We know my love for stuffin’ foods and so I, of course, followed my regular routine of stuffing some type of vegetable. I’m sure I have said it before but the reason I have a strong love for it is because you get a variety of flavors in one dish. Not only that, but when you stuff vegetables you feel filled up from all the goodies that were incorporated into the dish. Know what I mean? When I say filled up, that’s a good thing because I have a nice appetite! Even Joe told me that this past weekend. He was cruising for a bruising after he said, “Wow, you sure do eat all the time, Lesley.” Gotta love husbands, right? After his not well perceived comment, I magically ended up with a new pair of Nike sneakers that will be perfect for my summer running. His comment quickly was forgiven! Now onto the cauliflower stuffed peppers…

Cauliflower Stuffed Peppers

Serving size: 2 whole peppers, halved or 4 quarters


  • 1 head cauliflower, stems removed and finely chopped
  • 2 cloves garlic, minced
  • 3 Tbsp olive oil, divided
  • 2 yellow or red peppers, halved, seeds and membranes removed
  • 3 Tbsp chopped basil
  • 2 Tbsp goat cheese
  • 1/2 cup grape tomatoes, halved
  • squeeze lemon juice


  1. Place chopped cauliflower, 2 Tbsp olive oil and minced garlic in saute pan on medium high heat.
  2. Cook until softened and brown, about 7 minutes.
  3. In bowl, mixture together cauliflower with basil, goat cheese, tomatoes and lemon juice.
  4. Drizzle pepper halves with remaining 1 Tbsp olive oil.
  5. On 350F, cook 4 pepper quarters until soft, about 15 minutes.
  6. Fill peppers with cauliflower mixture.
  7. ENJOY!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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