Go Back
+ servings
Cauliflower-Stuffed Grilled Bell Peppers

Cauliflower-Stuffed Grilled Bell Peppers

Author: Heidi Boortz
Servings : 4

Ingredients

  • 4 each bell pepper any color
  • 1 head cauliflower large, or 2 small
  • 16 oz sour cream
  • 1/2 cup gouda cheese grated
  • 3 Tbsp unsalted butter
  • 4 each green onion thinly sliced
  • 1 tsp salt
  • 1/2 tsp pepper
  • paprika for garnish

Instructions

Instant Pot

  • 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.

Stovetop

  • 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.

Make-Ahead

  • 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.

Notes

*If you don't have a grill tray or flat-bottomed grill basket, you can use a foil cookie sheet which I have seen at the dollar store.  These will be flimsy so be sure to support the bottom well when you transport to and from the grill.
Tried this recipe?Let us know how it was!