Cheesy Cauliflower Rice Stuffed Peppers

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Oooh, baby! Do I have a delicious, super simple, and nutritious side dish for you guys. Introducing: Cheesy Cauliflower Rice Stuffed Peppers!


My gosh, we love these stuffed peppers so much. They’re sooo easy to make, made with four different veggies (ok, one is technically a fruit), and taste seriously cheesy without being heavy or high in calories. I love pairing one (or two) of these peppers with a piece of chicken fresh off the grill or along side a big ol’ green salad. Mmm! They’re perfect for summer dining. They also make awesome leftovers, and I swear the flavors just get better overnight. I hope you enjoy these Cheesy Cauliflower Rice Stuffed Peppers as much as we do!

Cheesy Cauliflower Rice Stuffed Peppers (1280x853)


  • 3 bell peppers – any color
  • 2 cups cauliflower rice
  • 2 large handfuls of baby spinach
  • 3/4 cup canned crushed tomatoes
  • 3 wedges Laughing Cow Light Creamy Swiss
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup shredded (or grated) Parmesan
  • 1/2 cup water
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1/4 tsp salt



Preheat oven to 350 degrees F.

Saute cauliflower rice in butter, garlic powder, and salt for about 5 minutes.


Then, add baby spinach and crushed tomatoes. Cook until spinach has wilted and cauliflower rice is lightly browned, but not too mushy.


When cauliflower rice is finished cooking, transfer it to a mixing bowl with the wedges of Laughing Cow cheese and fully combine.


In a separate bowl, mix together the cheddar and Parmesan cheese.

SAM_9883 (1280x853)

Cut peppers in half and remove seeds. Place them in a baking dish with 1/2 cup of water in the bottom.


Divide the cauliflower mixture evenly between the peppers and then top them with the cheese.


Cover the baking dish with aluminum foil and bake for 45 minutes. Then, remove the aluminum foil and broil for another 4-5 minutes until cheese is golden brown. Remove from oven and serve immediately!


Makes 6 servings

Macros: P 8 C 9 F 9



  1. Please don’t laugh at my lack of knowledge but what is cauliflower rice? I figure it is cooked cauliflower & then “smashed” but that’s all I can think of. Help please

    1. It’s basically just food-processed raw cauliflower that looks like rice. You can buy it already prepared or make it yourself. Here’s a simple recipe:

      Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
      Heat olive oil in a skillet over medium heat; add cauliflower ‘rice’, salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff ‘rice’ with a fork.

  2. Just prepped these for dinner. I used the Asiago flavored laughing cow and chopped the spinach so it would be less recognizable to my boys.

  3. I made these last night but reduced the amount of cauliflower rice to 1 1/3 cups and added 1/2 lb of ground turkey. They were so delicious and my husband loved them. Great recipe!!

  4. I made these this weekend and followed your recipe exactly – they were wonderful and so easy! Looking forward to having the leftovers for lunch today!

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