Cauliflower-Stuffed Grilled Bell Peppers

Halve peppers lengthwise and remove seeds and membranes. (I like to leave the stems intact.) Set aside.

Fit instant pot with trivet. Remove stems and leaves from cauliflower. Add to instant pot on top of trivet (cut cauliflower as needed to fit). Add 1/2 cup water to bottom of instant pot. Lock lid; set valve to sealing. Program for manual-high and 3 minutes. Use quick release or natural pressure release. Add cauliflower and all remaining ingredients except peppers and paprika to a blender. Blend until smooth.

Fill pepper halves with cauliflower mixture and set on a grill tray or flat-bottomed grill basket.*

To cook immediately, preheat grill to medium. Place tray of peppers on grill. Close lid. Let cook 30 minutes or until filling is heated through and peppers are beginning to char. Sprinkle with paprika. Serve hot.

Halve peppers lengthwise and remove seeds and membranes. (I like to leave the stems intact.) Set aside.

Remove stems and leaves from cauliflower. Add fit large pot with steamer basket. Add 2-3 cups water to the bottom of the pot (fill to bottom of steamer basket). Add cauliflower to steamer basket, cutting to fit if necessary. Fit with lid. Bring to a boil. Reduce to a simmer and simmer 20 minutes or until cauliflower is soft.

Add cauliflower and all remaining ingredients except peppers and paprika to a blender. Blend until smooth.

Fill pepper halves with cauliflower mixture and set on a grill tray or flat-bottomed grill basket.*

To cook immediately, preheat grill to medium. Place tray of peppers on grill. Close lid. Let cook 30 minutes or until filling is heated through and peppers are beginning to char. Sprinkle with paprika. Serve hot.

To make ahead, make peppers as directed but do not grill. Cover tightly and refrigerate. To heat, uncover, place on grill tray, and grill 35-40 minutes or until heated through and peppers are beginning to char. Sprinkle with paprika and serve hot. To Freeze, make filling only and freeze in a freezer safe container. Freeze up to 6 months. To use after freezing, thaw completely in refrigerator. Fill pepper halves with cauliflower mixture and set on a grill tray or flat-bottomed grill basket.* Preheat grill to medium. Grill 35-40 minutes or until filling is heated through and peppers are beginning to char.