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Cauliflower Stuffed Peppers w/Spicy Queso Marinara is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Cauliflower Stuffed Peppers w/Spicy Queso Marinara is something that I’ve loved my whole life. They are fine and they look fantastic.

Great recipe for Cauliflower Stuffed Peppers w/Spicy Queso Marinara. This is a weird, but delicious Mexican-Italian fusion. Not to mention, it's an excellent way to use up leftover ham around holidays like Thanksgiving and Christmas.

To begin with this particular recipe, we have to prepare a few components. You can cook cauliflower stuffed peppers w/spicy queso marinara using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Cauliflower Stuffed Peppers w/Spicy Queso Marinara:

1. Prepare Stuffed Peppers
2. Get 1 head Cauliflower
3. Prepare 1/4 Coursely Chopped Red Onion
4. Prepare 1/4 cup Extra Virgin Olive Oil
5. Get 2 tbsp Ground Turmeric
6. Prepare 2 tsp Salt
7. Take 1 cup Chopped Ham
8. Make ready 3 Green Bell Peppers
9. Take Spicy Queso Marinara
10. Get 2 tsp Extra Virgin Olive Oil
11. Take 1/4 Coursely Chopped Red Onion
12. Make ready 2 Coursely Chopped Poblano Peppers
13. Make ready 4 Coursely Chopped Roma Tomatoes
14. Prepare 1 tsp Salt
15. Get 1/2 cup Julienned Basil Leaves
16. Prepare 1/4 cup Blonde Ale Beer
17. Take 1 cup Grated Cotija Cheese

Products and ingredient sources can change. Rinse the bell peppers, remove the tops and clean out the centers. I processed cauliflower in the magic Bullet with garlic, red onion, cilantro, salt, and spices. Plus I made salsa following your recipe and garnish it with avocado and nutritional yeast.

Steps to make Cauliflower Stuffed Peppers w/Spicy Queso Marinara:

1. Preheat oven to 350°F.
2. Chop cauliflower head into eighths and place in a bowl with red onion, olive oil, salt, and turmeric. Toss to coat. Pour out on baking sheet and bake for 45-60 minutes at 350°F.
3. Meanwhile, pour olive oil into medium saucepan over medium-low heat. Add red onion, poblano peppers, and salt. Cook 20 minutes or until softened.
4. Increase heat to medium and add Roma tomatoes, basil leaves, and beer. Cook additional 20 minutes or until tomatoes can be mashed.
5. Pour saucepan contents into blender or food processor along with Cotija cheese. Pulse until smooth and return to saucepan. Return saucepan to low heat and continue to simmer to melt Cotija thoroughly.
6. When cauliflower/red onion are finished, pour into a food processor and pulse until cauliflower resembles couscous as small pearls. Add ham and pulse additional 2-4 times to mix.
7. Slice off tops of green bell peppers and remove core/ribs. Stuff equally with cauliflower/ham mixture. Stand stuffed peppers upright on baking sheet.
8. Bake stuffed peppers at 350°F for 75-85 minutes, or until peppers are cooked through.
9. Pour queso marinara atop each stuffed pepper and serve.

Pretty sure that I like this cauliflower queso better than the butternut queso. The butternut queso is incredible but it's very fall-tasting and at this point in the season, I start to get a bit squashed-out. The cauliflower queso takes on a lot more of the roasted flavor. That contributes to my love too. Keto Stuffed Peppers With Cauliflower Rice Recipe - simple, low-carb meal, made with bell peppers, ground beef and cauliflower rice.

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