Cauliflower Stuffed Peppers w/Spicy Queso Marinara

Name: Cauliflower Stuffed Peppers w/Spicy Queso Marinara
Yield: 3 servings
Cuisine: American
Ingredients: 1 head Cauliflower; 1/4 Coursely Chopped Red Onion; 1/4 cup Extra Virgin Olive Oil; 2 tbsp Ground Turmeric; 2 tsp Salt; 1 cup Chopped Ham; 3 Green Bell Peppers; 2 tsp Extra Virgin Olive Oil; 1/4 Coursely Chopped Red Onion; 2 Coursely Chopped Poblano Peppers; 4 Coursely Chopped Roma Tomatoes; 1 tsp Salt; 1/2 cup Julienned Basil Leaves; 1/4 cup Blonde Ale Beer; 1 cup Grated Cotija Cheese

hands.matt @cook_3355319

North Carolina

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.

hands.matt @cook_3355319

North Carolina

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.

Saved

Ingredients

3 servings

Stuffed Peppers
1 headCauliflower
1/4Coursely Chopped Red Onion
1/4 cupExtra Virgin Olive Oil
2 tbspGround Turmeric
2 tspSalt
1 cupChopped Ham
3Green Bell Peppers
Spicy Queso Marinara
2 tspExtra Virgin Olive Oil
1/4Coursely Chopped Red Onion
2Coursely Chopped Poblano Peppers
4Coursely Chopped Roma Tomatoes
1 tspSalt
1/2 cupJulienned Basil Leaves
1/4 cupBlonde Ale Beer
1 cupGrated Cotija Cheese

Saved

Steps

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.