Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cauliflower stuffed peppers w/spicy queso marinara. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Cauliflower Stuffed Peppers w/Spicy Queso Marinara. This is a weird, but delicious Mexican-Italian fusion. Not to mention, it's an excellent way to use up leftover ham around holidays like Thanksgiving and Christmas.

Cauliflower Stuffed Peppers w/Spicy Queso Marinara is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Cauliflower Stuffed Peppers w/Spicy Queso Marinara is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook cauliflower stuffed peppers w/spicy queso marinara using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Cauliflower Stuffed Peppers w/Spicy Queso Marinara:

1. Prepare Stuffed Peppers
2. Get Cauliflower
3. Get Coursely Chopped Red Onion
4. Take Extra Virgin Olive Oil
5. Make ready Ground Turmeric
6. Prepare Salt
7. Take Chopped Ham
8. Take Green Bell Peppers
9. Prepare Spicy Queso Marinara
10. Take Extra Virgin Olive Oil
11. Take Coursely Chopped Red Onion
12. Take Coursely Chopped Poblano Peppers
13. Get Coursely Chopped Roma Tomatoes
14. Prepare Salt
15. Prepare Julienned Basil Leaves
16. Take Blonde Ale Beer
17. Get Grated Cotija Cheese

Quick and easy to make, nutritious and delicious! I processed cauliflower in the magic Bullet with garlic, red onion, cilantro, salt, and spices. Plus I made salsa following your recipe and garnish it with avocado and nutritional yeast. Cut the top off of each pepper and scoop out all the seeds and white membrane.

Instructions to make Cauliflower Stuffed Peppers w/Spicy Queso Marinara:

1. Preheat oven to 350°F.
2. Chop cauliflower head into eighths and place in a bowl with red onion, olive oil, salt, and turmeric. Toss to coat. Pour out on baking sheet and bake for 45-60 minutes at 350°F.
3. Meanwhile, pour olive oil into medium saucepan over medium-low heat. Add red onion, poblano peppers, and salt. Cook 20 minutes or until softened.
4. Increase heat to medium and add Roma tomatoes, basil leaves, and beer. Cook additional 20 minutes or until tomatoes can be mashed.
5. Pour saucepan contents into blender or food processor along with Cotija cheese. Pulse until smooth and return to saucepan. Return saucepan to low heat and continue to simmer to melt Cotija thoroughly.
6. When cauliflower/red onion are finished, pour into a food processor and pulse until cauliflower resembles couscous as small pearls. Add ham and pulse additional 2-4 times to mix.
7. Slice off tops of green bell peppers and remove core/ribs. Stuff equally with cauliflower/ham mixture. Stand stuffed peppers upright on baking sheet.
8. Bake stuffed peppers at 350°F for 75-85 minutes, or until peppers are cooked through.
9. Pour queso marinara atop each stuffed pepper and serve.

Brush cauliflower all over with oil. Traditional stuffed peppers include ground beef, tomatoes, rice, seasoning, and cheese. Since we're following a low carb diet, we still wanted to keep the flavors of traditional stuffed peppers but wanted to make them keto-friendly and with no rice. Pretty sure that I like this cauliflower queso better than the butternut queso. The butternut queso is incredible but it's very fall-tasting and at this point in the season, I start to get a bit squashed-out.

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