Popper Stuffed Peppers

An updated twist on a family favorite, with a spicy cream cheese layer, lower carb cauliflower rice and still the nostalgia of stuffed peppers.

All nutrition facts are AI generated and approximate.

Ingredients

Peppers & cheese

• 4 bell peppers, sliced in half lengthwise
• 4 oz sharp cheddar, shredded

Popper filling

• 6 oz whipped cream cheese
• 1 (4 oz) can jalapeños
• 1 tsp honey

Stuffer

• 1 (10 oz) pkg frozen cauliflower rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 can Rotel, drained
• 1 tsp smoked paprika
• ½ tsp cumin

Directions

1. Preheat oven to 400°F.
2. Set peppers face down on a cookie sheet lined with aluminum foil.
3. Bake peppers for 10 minutes while preparing the fillings.
4. Mix popper filling ingredients in a small bowl.
5. Microwave cauliflower rice according to package directions. Empty into a medium bowl and mix in the rest of the stuffer ingredients.
6. Remove peppers from oven, flip each one with tongs, and group together so they are stable.
7. Fill each pepper with the popper mix, using the entire mixture.
8. Stuff each pepper with the stuffer mixture, using the entire batch.
9. Sprinkle shredded cheddar over the peppers.
10. Bake for 15 minutes.