Taco Peppers and Spanish Cauliflower “Rice” ~ Gluten Free

Taco Peppers


  • 2 sweet peppers to stuff, cut in half ~ I used one yellow and one orange
  • 1 pound lean ground turkey if prepackaged, check for gluten free, if necessary
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1/2 red bell pepper chopped ~ I used 2 mini sweet red peppers
  • 1 1/3 Tablespoons chili powder
  • 1 small jalapeno pepper finely chopped ~ I removed the seeds
  • 2 medium tomatoes diced
  • 1 Tablespoon avocado oil or olive oil


  • Saute the onion, garlic and chopped red pepper in the coconut oil over medium high heat until the onions are translucent.
  • Add the chili powder and jalapeno pepper and stir well.
  • Add the ground turkey, stir well, and continue stirring as it cooks until browned.
  • Add the tomatoes and continue cooking until the tomatoes are soft and well cooked.
  • Place the halved peppers into a baking dish and spoon the taco mixture into the pepper shells.
  • Cover and bake at 350F degrees for 45 minutes.
  • Remove from oven and garnish with your favorite Mexican toppings.


Garnish with: avocado, fresh cilantro, fresh red onion (chopped), and a sprinkling of sharp cheddar cheese (if dairy is not a problem).
Adapted from Swiss Paleo

 And now for the yummy side dish…

I have been searching like crazy for a cauliflower rice recipe that would be similar to the Rice a Roni Spanish Rice, which has always been my FAVORITE!!! Unfortunately, it is NOT gluten free. I have found several Spanish Cauliflower Rice recipes, but none sounded anything close to how I like my Spanish Rice… fresh and with a lot of tomato-y goodness.

Just the other day, I came across this recipe by “Fork and Beans” quite by accident. I had already been trying to brainstorm how to create my own, but I wasn’t sure about the spices, yet. I planned on using canned tomatoes and some canned diced chilies, but I figured that it would take probably about 1/2 of the smallest can you can buy. I saw this recipe and discovered that there are canned tomatoes with diced chilies mixed into them…. OK… I may have seen them before, but who knows? I had never used any of them.  I found Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies at our local Winco. It says gluten free right on the can and it made this dish yummy.

The verdict? It is really good and similar to what I was thinking of creating, but I plan to keep working on it and tweaking it more. Buddy was not impressed, though…lol There was a slight pickle-y taste (probably from the diced chilies?) that turned him off. That is one of the things I will be working on.

When I get it more to our liking, I will definitely update you all. For now, I am definitely satisfied that I can now have healthy Spanish “Rice” without any gluten OR guilt!  😉

I already changed this one up a little bit, too. The most noticeable change is that I used a whole head of cauliflower and she only used a half. I know that I would not like it as much if I had made it with only half of the cauliflower and the same amount of the remaining ingredients. If you want to make it with only half of a cauliflower, cut the other ingredients in half also for best results (in my opinion).

Here is my version (so far).

Spanish Cauliflower "Rice"

Gluten Free ~ Egg Free ~ Dairy Free ~ Grain Free


  • 1 whole medium head of cauliflower pulsed in a food processor until rice-like
  • 1 can of diced tomatoes with green chilies, drain lightly ~ make sure GF, if necessary
  • 1/2 onion diced ~ mine was more like chopped and I plan to definitely add more next time!
  • 2 garlic cloves minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika ~ I forgot to buy "smoked" so I just used regular
  • 1/2 teaspoon salt
  • dash of cayenne pepper ~ I actually put in 2 dashes... 1 didn't seem to be enough to me 😉
  • 1/4 cup cilantro chopped


  • In a large skillet, saute onions and garlic for 2 minutes or until fragrant.
  • Add riced cauliflower and cook until slightly browned.
  • Add can of tomatoes and the spices. Cook for 5-7 minutes.
  • Fold in cilantro.
  • Enjoy!


Adapted from Fork & Beans

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