Hey guys! Today I wanted to share with you a stuffed pepper recipe. The thing about stuffed peppers is that they are extremely versatile. There are so many different kinds of stuffed peppers to try. Growing up, my Grandma used to make an Italian stuffed pepper. In culinary school I learned to make Greek stuffed peppers, Mexican stuffed peppers and even some American stuffed peppers. Most traditional stuffed peppers have meat or animal products in them but it is not to had to convert it to a veggie friendly dish!
The secret is the seasoning! This stuffed pepper is no different. This recipe is an Indian inspired stuffed pepper. The other swap I made in this recipe was the rice. Instead of using rice for this I used cauliflower pearls. Cauliflower pearls make a great swap for rice in many dishes if you are looking for a lower carb option. If you are counting calories this is also a great option. Cauliflower is extremely low in calories.
What is your favorite stuffed pepper recipe? Did you try this one? What did you think? Let me know in the comments below!
If you use this recipe or even put your own spin on it take a picture and tag us in it on Facebook at The Smoothie Vegetarians, or tag us on Instagram @smoothievegetarians or Twitter @smoothievegies!
Indian Stuffed Peppers
2 cups of Cauliflower pearls
1 cup diced White button mushrooms
2 cup Spinach
½ cup of shredded carrots
1 Onion diced
2 Green Peppers
1 tablespoon of cooking oil
1 teaspoon Turmeric
1 teaspoon Paprika
1 teaspoon Cumin
½ teaspoon Cayenne pepper
2 teaspoon Garlic powder
¼ cup tahini
Juice from 2 lemons
Salt and pepper to taste
- Pre-heat the oven to 350 degrees
- Combine mushroom, onions, spinach, carrots, and cauliflower pearls in a large mixing bowl
- Add to skillet and with 1 tablespoon of cooking oil (I used coconut oil)
- Cook for a few moments to soften up the vegetables
- Season to taste
- Cut the Bell pepper in half vertically and removed the seeds (you can also cut the top off and stuff them that way)
- Fill the Bell pepper with the stuffing and place in the oven
- Cook until pepper reaches the desired tenderness about 45 minutes.
- While peppers are cooking mix together tahini, lemon juice, salt and pepper
- When peppers are done let them cool for 5-50 minutes
- Top with tahini sauce
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