Meatless Stuffed Peppers with Golden Beets
Recipe for Meatless Stuffed Peppers using Golden Beets
1/2 Cauliflower head, diced
4 sweet bell peppers, halved (use red, orange or yellow)
2 Tbsp Cumin
1.5 Tbsp Chili Powder
3 Tbsp minced garlic (split in directions below)
1 can (15oz) Organic Black Beans rinsed and drained
3 Golden Beets and their greens, Beets cut into 1/2 inch cubes and greens chopped
1 tsp Sea Salt or Himalayan salt
1/2 tsp black pepper, more to taste
1 jar (15-16oz) flavorful salsa
Cooking oil or base of choice
Feta cheese, crumbled
Fresh cilantro for garnish
Preheat oven to 425 degrees. Grease bottom of baking pan. Place halved peppers on pan and bake in oven for about 20 minutes until softened.
Place cooking oil or base of choice in large sauté pan (roughly 1 Tbsp) over medium heat. Once hot, place gold Beets and 1 Tbsp of the minced garlic, and beet greens in and sauté for 5-7 minutes.
While beets cook, in large stock pot, place 1 Tbsp cooking oil or base over medium high heat. Add cauliflower, black beans, cumin, chili powder, remaining minced garlic and sauté until cauliflower takes on a slightly golden hue (about 5-7 minutes).
When Beets done sautéing, add 1/2 cup water to pot and on medium heat, boil until liquid is absorbed for another 5-7 minutes. Beets should be slightly tender.
Combine beets into the stock pot with the cauliflower and bean mixture. Stir well. Add the jar of salsa and reduce to medium heat.
Simmer mixture until cauliflower is tender, roughly another 5 minutes.
Scoop mixture into pepper halves.
Top with feta cheese and/ or cilantro to taste!