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Stuffed peppers with spicy Cauliflower Rice By Derval O’Rourke
Stuffed Peppers are a delish dinner or lunch. These are so handy to cook and save some for lunch the next day. The mix of cauliflower rice, lentils and spices works so so well together.
- 20 minutes
Ingredients
- 1 red & 1 yellow pepper
- 2 tbsp olive oil
- 1 small onion, diced
- 2 packets cauliflower rice
- 100 g lentils, pre cooked
- 2 garlic cloves, crushed
- Red chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- 20g pine nuts
- Orange, zest
- Coriander, 3 tbsp roughly chopped fresh
- 50g goats cheese cut into chunks
- salt and pepper to taste
Method:
- Preheat the oven to 200C/400F/Gas 6. Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.
- Add oil to a frying pan and saute the onion over a medium heat, stirring regularly, for 4-5 minutes.
- Add the chilli, garlic, cumin and coriander and cook for a minute, stirring constantly. Add the cauliflower rice and lentils and cook for 3 minutes.
- Tip into a large heatproof bowl, stir in the pine nuts and orange zest.
- Add the coriander and season with a little salt and pepper. Mix together.
- Fill the peppers with the mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.
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