Buffalo Chickpea and Cauliflower Stuffed Peppers
  1. Preheat oven to 400°F. Spread chickpeas on a clean towel and rub them dry, discarding any loose skins. Place the chickpeas in a bowl and toss them with the avocado oil, turmeric, cumin, salt and pepper until well coated. Spread them on a baking sheet lined with parchment and roast, stirring half way through, for about 30 minutes, or until crisp. Set aside.
  2. Reduce the oven to 375°F. Combine cream, cream cheese, and buffalo sauce in a saucepan and cook over medium high heat, stirring occasionally until cheese is melted and sauce thickens. Set aside.
  3. Slice peppers down the middle and remove the seeds.
  4. Squeeze the water out of your room temperature cauliflower rice, and place in a large bowl. Add your roasted chickpeas, and cheesy buffalo sauce and stir together well.
  5. Fill your peppers evenly with mixture. Top with shredded mozzarella or cheddar cheese and bake uncovered on center rack for 20 minutes or until cheese is bubbly. Top with parsley or chives (optional) and serve warm.

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