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Stuffed White Bell Peppers

Print Recipe
Servings 2 people
Author Let's Eat Smart

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.