Cauliflower rice stuffed peppers
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Ingredients
1 red and 1 yellow pepper
2 tbsp olive oil
1 small onion, diced
2 packets of cauliflower rice
100g lentils or couscous, pre cooked
2 garlic cloves, crushed
Red chilli
1 tsp ground cumin
1 tsp ground coriander
Coriander, 3 tbsp roughly chopped fresh
50g goats cheese cut into chunks
Salt and pepper to taste
Method
Preheat the oven to 200°C/400°F/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 sauté 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.
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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