Name: CAULIFLOWER RICE STUFFED PEPPERS
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 7
Cuisine: Greek
Ingredients: 7 medium-sized red bell peppers (If your peppers are larger, you may only need 5); 6 tbsp olive oil, divided; 1 large yellow onion, finely diced; 1 lb. ground lamb (or use ground beef or vegan ground meat substitute); 4 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh mint, finely chopped (or substitute with 1 tbsp dried mint); 1/4 cup fresh parsley, finely chopped (or substitute with 1 tbsp dried parsley); 2 tbsp fresh oregano, finely chopped (or substitute with 2 tsp dried oregano); 2 tbsp fresh dill, finely chopped (or substitute with 1 tsp dried dill); 1 lb. riced cauliflower *see note; 3/4 cup (6 oz. can) tomato paste, divided; 1/2 cup chicken broth; yellow potatoes, peeled & sliced into wedges (enough to fill gaps around peppers)

Ingredients

Units Scale

7 medium-sized red bell peppers (If your peppers are larger, you may only need 5)
6 tbsp olive oil, divided
1 large yellow onion, finely diced
1 lb. ground lamb (or use ground beef or vegan ground meat substitute)
4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh mint, finely chopped (or substitute with 1 tbsp dried mint)
1/4 cup fresh parsley, finely chopped (or substitute with 1 tbsp dried parsley)
2 tbsp fresh oregano, finely chopped (or substitute with 2 tsp dried oregano)
2 tbsp fresh dill, finely chopped (or substitute with 1 tsp dried dill)
1 lb. riced cauliflower *see note
3/4 cup (6 oz. can) tomato paste, divided
1/2 cup chicken broth
yellow potatoes, peeled & sliced into wedges (enough to fill gaps around peppers)

Instructions

Preheat the oven to 375°F
Heat 2 tbsp of olive oil in a medium-sized pan and sauté finely diced onion for 5-7 min, until they start to soften.
Add the meat to the pan, brown it, and season with salt and pepper to taste. Add the garlic and herbs & cook for a few minutes until the garlic is nice and fragrant.
Add in the riced cauliflower & cook for a few minutes. Next, add in the tomato paste and stir until the tomato paste is well distributed. Remove pan from heat and set aside.
Meanwhile clean and cut the tops off the peppers and remove the seeds and ribs.
Prepare your pan or casserole dish. Mix the chicken broth with the remaining tomato paste and pour onto the bottom of your dish. Place the peppers into the pan cut side up so that they are ready to fill.
Generously fill each pepper with the filling. Put the tops on the peppers and arrange the prepared potatoes around the peppers (if using)
Drizzle the remaining 4 tbsp olive oil over the peppers & potatoes and season with salt and pepper.
Roast for 1 hour or until the edges of the peppers are slightly charred, softened and withered.
Remove from oven, and allow to cool as long as you can possibly wait. Serve peppers along with potatoes and some sauce from the bottom of the pan.

Notes

If you cannot procure riced cauliflower, you can pulse cauliflower florets in a food processer until you achieve a small, rice-like texture.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: DINNER, GREEK, LUNCH, SUMMER, VEGETABLES
Cuisine: Greek

Nutrition

Serving Size: 1 pepper