Stuffed Roasted Red Peppers


I’m doing a 5-day detox this week – No meat, diary, sugar, salt, carbs and caffeine. So far, so good! It’s been a bit tricky for me. Usually, I always incorporate either meat or diary into my meals. Check out the delicious and filling meal below.


  • 2 red peppers
  • ½ cup of cauliflower rice
  • 1 medium carrot, shredded
  • ¼ zucchini, shredded
  • 1.4 cup cooked quinoa
  • 1 tablespoon onion, chopped
  • ½ cup tofu
  • ¼ avocado
  • 1 garlic clove, chopped
  • Apple cider vinegar
  • Balsamic vinegar
  • Cayenne pepper
  • Black pepper
  • ½ lemon, juice


  1. Preheat oven to 400 degrees.
  2. Cut the top off of the peppers.
  3. Create your cauliflower rice, shred your carrots and zucchini and finely chop your onion and garlic. In a pan on medium heat, cook for 5 minutes until tender. Season with cayenne, black pepper, and a drizzle of olive oil and a squeeze of lemon juice.
  4. Stuff the vegetable mixture into the pepper and roast in the oven for 8-10 minutes.
  5. Remove and let them cool, serve with the avocado and drizzle 1 tablespoon of apple cider & balsamic vinegar on top.


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