We improvised this stuffed pepper recipe out of the need to remove excess carbohydrates and fats from our diet, in addition to consuming cauliflower somehow. I thought, starting from the idea of raw cauliflower couscous, it can be good cauliflower instead of rice, for stuffed cabbage and peppers.
That's how I discovered that it's not only good, but very tasty and healthy - the peppers seem to be even more delicious, it doesn't feel at all that the rice is missing there, the cauliflower makes the filling tastier and tender. I used the meat for this recipe, turkey, but it goes very well and chicken or anything else you like - of course not fat.
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Cut the onion into small cubes, grate the carrot.
Heat a little oil - no more than 5 minutes - add the tomato paste and set aside.
The cauliflower is crushed a little in the robot or with a knife - I made it about the size of rice.
Add to the vegetables in the pan, also put the minced meat there.
Season with salt, pepper and other spices.
Mix well and we have the filling ready.
Peeled peppers (you can optionally scald them a little in water), fill with the prepared mixture.
Arrange in a deep oven tray and pour the tomato broth over them.
Sprinkle with chopped parsley and a pinch of salt.
Cover the pan with aluminum foil and put it in the preheated oven at 180 degrees for an hour and a half.
The last 15 minutes you can remove the foil from above.
Serve the peppers with yogurt or sour cream and the tomato sauce in the pan.
As an idea - in the recipe I tried to replace cauliflower with pumpkin and other vegetables, but it was not as tasty.
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