Stuffed Bell Peppers (with Veggies and Cauliflower Rice) – Daniel Fast Recipe

Introduction:

Colorful, satisfying, and packed with plant-powered goodness, these Stuffed Bell Peppers with Veggies and Cauliflower Rice are a wholesome way to nourish your body and soul during the Daniel Fast. Each bell pepper is a natural vessel for a hearty, flavorful filling made from cauliflower rice, fresh vegetables, and savory seasonings, no animal products, grains, or processed ingredients in sight. This dish is a celebration of simplicity and abundance, perfect for a light dinner or meal-prepped lunch that aligns beautifully with your fasting goals.

Ingredients:

For the Stuffed Peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil or vegetable broth (for sautéing – optional depending on Fast guidelines)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup mushrooms, chopped
• 1 carrot, grated or finely chopped
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon cumin or smoked paprika (for depth)
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Optional Add-Ins:

• ½ cup diced tomatoes or fire-roasted tomatoes (for a saucier filling)
• 1 tablespoon nutritional yeast (for a cheesy, B-vitamin boost)
• ½ cup cooked lentils or black beans (if additional protein is desired)

Instructions:

Step 1: Preheat & Prep

1. Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops, removing seeds and membranes, and placing them upright in a baking dish.

Step 2: Sauté the Veggie Filling

1. In a large skillet, heat a splash of broth or olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until softened. Add zucchini, mushrooms, carrot, and cauliflower rice. Cook for 5–7 minutes, stirring often, until tender.

Step 3: Season & Combine

1. Stir in tomato paste, spices, and optional add-ins like lentils or diced tomatoes. Let cook for another 2–3 minutes until well combined and fragrant. Adjust seasoning with salt and pepper.

Step 4: Stuff & Bake

1. Spoon the mixture into the hollowed bell peppers, pressing gently to pack. Cover the dish with foil and bake for 30–35 minutes until the peppers are tender. For extra texture, uncover during the last 5–10 minutes.

Step 5: Garnish & Serve

1. Remove from oven, sprinkle with fresh parsley or cilantro, and serve warm. These are great on their own or with a side salad or steamed greens.

Optional Variations:

• Spicy Kick – Add a pinch of crushed red pepper or diced jalapeño.
• Sweet Twist – Mix in chopped raisins or dried cranberries for a sweet-savory combo.
• Creamy Option – Top with a drizzle of tahini-lemon sauce before serving.
• Hearty Fill – Use quinoa instead of cauliflower rice if your Fast allows whole grains.

Why You’ll Love This Recipe:

• Fully Plant-Based – 100% compliant with the Daniel Fast, free of dairy, meat, and processed foods
• Colorful & Satisfying – Bell peppers add visual appeal and vital nutrients
• Fiber-Rich & Filling – Loaded with vegetables and natural plant fiber
• Anti-Inflammatory & Detoxifying – Cauliflower, garlic, and herbs support your body’s natural cleansing
• Soul-Nourishing Simplicity – A beautiful dish to enjoy mindfully and gratefully

Sacred Simplicity in Every Bite:

These Veggie & Cauliflower Rice Stuffed Bell Peppers are more than a meal, they’re a peaceful pause, a reminder that food can be both deeply nourishing and delightfully simple. With every forkful, you honor your body, calm your spirit, and keep your fast intentional and inspired.