A trendy stuffed pepper with rice made of cauliflower instead of regular rice. A surprising flavour combination due to the sweetness of the peppers and the fresh lemon. And it's also very easy to prepare in advance!
Stuffed Pepper with Cauliflower Rice and Lemon
For 4 persons
1 cauliflower (approx. 500 g)
Zest of 1 lemon
2tl-dried oregano
2tl-dried basil
Salt and pepper
400 g spinach, washed and drained
150 g small tomatoes, diced
To serve
4 peppers, top and seeds removed
Some olive oil
Additional items needed:
Baking dish - Preheat oven to 180C (fan)
Preparation time: 25 minutes (including 15 minutes of oven time).
Preparation
Cut the bottom off the cauliflower and grate the cauliflower on a coarse grater into rice, you will be left with the stems. A cauliflower of this size yields approx. 300 g of cauliflower rice. Flavour the cauliflower rice with lemon zest, oregano, basil, salt and pepper.
Heat a frying pan and let the spinach shrink, on high heat, for 2-3 minutes. Add the diced tomatoes in the last minute. Then put the spinach and tomatoes into a sieve and push out as much of the moisture from the spinach and tomatoes as possible. Then coarsely cut the spinach.
Fill the peppers with the squeezed spinach, tomatoes and cauliflower rice. Put the top back onto the peppers. Scatter any remaining cauliflower rice in the baking dish and drizzle with some olive oil.
Then when you are ready to eat the dish, you simply pop it into the preheated oven for 15 minutes and you're done!