Yummy Cauliflower Stuffed Peppers

Yummy Stuffed PeppersWhat to do with half a cauliflower? Six of us home today so half a cauliflower was not enough as a main vegetable or even to use as fried “rice”.

I rummaged through my vegetables and found a bag of peppers and inspiration struck.

Serves 6:

  • 6 large peppers (I had smallish ones so I used a few more)
  • ½ cauliflower
  • 2 onions
  • 4 cloves of crushed garlic
  • ½ cup of sliced almonds
  • 1 cup of grated cheese
  • 1 can of chopped tomatoes, drained
  • 2 eggs
  • 1 OXO cube
  • Salt and pepper


I switched the oven on to preheat (200 °C) and I riced my half cauliflower and put it to one side.

Then I chopped 2 onions and crushed 4 garlic cloves and fried them gently till soft and then I added ½ cup of sliced almonds still frying them gently.

Then I added to the riced cauliflower a small can of sweetcorn, 2 eggs, a cup of grated cheese and a drained can of tomatoes and one vegetarian OXO cube.

Season with salt and pepper.

Then I washed my peppers and sliced the tops of and removed the seeds.

I placed the peppers in an oiled dish, and filled them generously and popped their hats back on. I drizzled the tops with a splash of olive oil and a sprinkle of salt.

I put them on the oven for ½ an hour till the peppers are soft and they are nice and hot in the centre and just browned a little on top.

I served them with a nice pomegranate salad and some french bread.

Stay tuned for the pomegranate recipe!

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