Popper Stuffed Peppers for Two

Half batch: four stuffed halves—plan on two halves per person for a full meal.

All nutrition facts are AI generated and approximate.

Ingredients

Peppers & cheese

• 2 bell peppers, halved lengthwise (seeds removed) — 4 shells
• 2 oz sharp cheddar, shredded

Popper filling

• 3 oz whipped cream cheese
• 1 jalapeño, finely chopped
• ½ tsp honey

Stuffer

• ½ (10 oz) package frozen cauliflower rice, cooked per package
• ½ (15 oz) can black beans, drained (about ¾ cup)
• ½ can Rotel, drained
• ½ tsp smoked paprika
• ¼ tsp cumin

Directions

1. Preheat oven to 400°F.
2. Place pepper halves face down on a foil-lined sheet. Bake 10 minutes.
3. Mix cream cheese, finely chopped jalapeño, and honey in a small bowl.
4. Microwave cauliflower rice; stir in beans, Rotel, paprika, and cumin.
5. Flip peppers so they cup upward. Spread popper mix in each, then add stuffer. Use all of both mixtures across the four halves.
6. Sprinkle cheddar over the tops. Bake 15 minutes until bubbly.