Tender pepper, fluffy and flavoursome cauliflower rice filling and perfectly seasoned rich tomato sauce. Need I say more?
You’re likely to have heard of stuffed peppers served with a rich tomato sauce before, it is a very popular Eastern European style of cooking peppers. This is yet another childhood favourite of mine.
Stuffed peppers are a hearty but healthy comfort food and are really easy to make. This recipe is really versatile in that the filling possibilities are endless. You can swap the cauliflower rice for ordinary white or brown rice or even couscous and you can stir in some extra veggies into the filling, too. I usually use leftover canned garden peas or sweetcorn in the filling, but I didn’t have any to hand this time.
Stuffed White Bell Peppers
Ingredients
- 4 medium white bell peppers
- 1/2 medium onion, finely chopped
- 1 tbsp olive oil
- 1/2 garlic clove, finely chopped
- 1/2 vegetable stock pot
- 8 sun dried tomatoes, chopped
- 150 g cauliflower rice, cooked
For the sauce
- 1 tbsp olive oil
- 1/2 garlic clove, finely chopped
- 1/2 medium onion, finely chopped
- 1/2 vegetable stock pot
- 400 g tinned tomatoes
Instructions
- Wash and dry the peppers. Preheat the oven to 180C | Gas mark 4.
- Heat a tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onions and fry for 3-4 minutes until soft. Add the garlic and half a vegetable stock pot, stir and continue frying for 1 minute. Take off the heat and transfer into a bowl. Add the chopped up sundried tomatoes and cauliflower rice. Stir to combine, taste and season with salt and pepper if needed. Set aside.
To make the sauce
- Heat a tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onions and fry for 3-4 minutes until translucent. Add the garlic, half a vegetable stock pot and tinned tomatoes, stir and continue cooking for another 4 minutes.
- Take the sauce off the heat. Using a hand blender, blend the sauce until smooth.
- Pour the sauce onto an ovenproof dish.
- Make a cut in each pepper and carefully remove the seeds. Fill each one with the cauliflower rice filling and place the stuffed peppers into the sauce. Cover with tin foil, and bake in the oven for 20 minutes, remove the foil and bake uncovered for 10 more minutes.
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