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Horizontal image of four stuffed red peppers on a slate next to tomatoes and fresh herbs.

Creamy Riced Cauliflower Stuffed Peppers

  • Author: Shanna Mallon
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


The perfect tangy and creamy appetizer, riced cauliflower stuffed peppers are bursting with lemon zest, baked under layers of mozzarella. Get the recipe.


  • 2 large red bell peppers
  • 2 tablespoons olive oil, divided
  • ½ cup ricotta cheese + 2 additional tablespoons, if desired
  • 1½ tablespoons chopped fresh parsley, divided (or 2 ½ tsp dried)
  • 1½ tablespoons chopped fresh basil, divided (or 2 ½ tsp dried)
  • 1 teaspoon Kosher salt, plus more to taste
  • 1 teaspoon lemon zest, plus more to taste
  • 2 tablespoons fresh lemon juice 
  • ½ medium-sized head white cauliflower, grated (about 1 ½ cups)
  • 1 teaspoon unsalted butter
  • 2 large cloves garlic, minced (about 2 tablespoons)
  • ½ cup halved grape tomatoes
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • ½ cup shredded mozzarella cheese


  1. In a bowl, coat both peppers with 1 tablespoon olive oil (about ½ tablespoon each).
  2. Preheat oven, set to broil.
  3. Arrange peppers on their sides on a baking sheet lined with aluminum foil. Broil for 6 minutes, turning halfway through. Remove from oven and set aside on the pan to cool. Keep the broiler on.
  4. Add ricotta, 1 tablespoon each of parsley and basil, salt, lemon zest, and lemon juice to a medium-sized bowl. Fold until fully incorporated. Set aside.
  5. Add cauliflower to a saute pan and place over high heat. Cook for 1 minute, then add remaining olive oil. Continue to cook, stirring constantly for about 5 minutes, until golden brown. Remove from heat. Add remaining herbs and stir to combine. Transfer to a bowl and set aside.
  6. Reduce heat to medium. Add butter and garlic to the same pan. Sweat for 30 seconds, then add tomatoes. Saute for 1 minute, then add black pepper and stir to combine. Remove from heat.
  7. Cut bell peppers in half vertically, and remove seeds and membrane. Place back on the baking sheet, cut sides up.
  8. Fold the cauliflower and the tomatoes into the ricotta mixture until fully incorporated. For a creamier consistency, add up to 2 additional tablespoons ricotta, if desired. Divide the mixture evenly between the pepper halves. Top with shredded mozzarella.
  9. Return baking sheet to the oven for 3-5 minutes, or until cheese is bubbly and starting to brown.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Comfort Food
  • Method: Stovetop/Baking
  • Cuisine: Vegetarian

Keywords: red pepper, cauliflower, tomato, ricotta, mozzarella,