I improvised this stuffed peppers recipe out of the need to remove excess carbohydrates and fats from our diet. Also, I wanted to cook cauliflower in a somewhat tastier way. I started from the idea of raw cauliflower couscous and I thought cauliflower could replace the rice in cabbage rolls and stuffed peppers.
That's how I discovered it's not only healthy, but also very tasty. The peppers seem to be even more delicious. You couldn't tell at all that rice is missing, as the cauliflower makes the stuffing tastier and more tender. I used turkey for this recipe, but anything works, really - chicken or whatever else you like, provided that it's not fatty.
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Cut the onions into small cubes, grate the carrot.
Cook the onions and carrot in a little oil for no more than 5 minutes. Add tomato paste and set aside.
Crush the cauliflower into small pieces in the food processor or using a knife. We are aiming for little pieces the size of rice.
Add to the vegetables in the saucepan. Also, put the minced meat in there.
Season with salt, pepper and other spices.
Mix well. The filling is ready.
Remove the stems and seed the peppers. Optionally, blanch them in boiling water. Stuff each pepper with this mixture.
Arrange in a deep oven dish and pour over tomato broth/juice.
Sprinkle with chopped parsley and a pinch of salt.
Cover the pan with foil and place in the preheated oven at 180 degrees C for an hour and a half.
Bake without the foil for the last 15 minutes.
Serve the peppers with the tomato sauce in which they were cooked and with yogurt or sour cream.
Just so you know, other times I tried replacing the cauliflower with zucchinis and other vegetables, but it wasn't as tasty.
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