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Ingredients and seasonings used in make

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

Get Food Network's best cauliflower recipes, from basic roasted cauliflower to cauliflower. Whole kernel corn sweetens the filling in these stuffed peppers. Ground beef, tomato sauce, and rice are the main ingredients. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper.

How 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.
10. Done and ready to serve!

Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. In a saucepan, heat sauce ingredients until cheese is melted. Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil. Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn.

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