Cauliflower Rice Stuffed Rainbow Peppers with HOPE Cashew & Almond Dip, VEGAN + KETO

Plan for: 40 minutes
Yield: 4 servings

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4-5 lg Bell peppers, variety of colors
1-2 TBSP HOPE Cashew & Almond Dip: Red Pepper, Roasted Garlic, and Spinach Artichoke
1 head of Cauliflower
½ C Onion, chopped
2 cloves garlic, finely minced
1 C Bell Peppers, chopped
½ lb of Beyond Meat (can sub ground beef)
spices: ½ teaspoon dried oregano, ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon black pepper

Topping (optional):
2 TBSP HOPE Cashew & Almond Dip + juice from one lime, (add more of less lime juice to get desired consistency)


  1. Preheat oven to 350 degrees.
  2. Prepare the peppers— slice off the ends of the peppers and scoop out seeds, hollowing them out. Slice in1/2 lengthwise. Set aside.
  3. Make the cauliflower rice—(you can also use frozen or premade, if using, skip this step but still warm in skillet) Pulse the cauliflower in a food processor until broken into small pieces. Heat 1 tbsp oil in a large skillet over medium heat. Add rice and season to taste with salt and pepper. Cook about 3-4 min until warm. Set aside.
  4. Clean skillet and set over medium heat. Add the Beyond Meat, bell pepper, onion, garlic, and spices. Cook, breaking up the beef and softening the vegetables, about 5 min.
  5. In a large bowl, combine cauliflower rice, meat and vegetable mixture. Add your desired flavor of HOPE Cashew & Almond Dip (or try it 3-ways by mixing separately in 3 bowls!) and stir until thoroughly combined.
  6. Spoon the filling into each bell pepper cavity, place into a baking dish and bake until the peppers are tender and filling is heated through, about 25 min.
  7. If desired, top with HOPE Cashew & Almond dip topping *recipe above, and ENJOY!

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