Stuffed Pepper with Cauliflower Rice and Lemon

Stuffed Pepper with Cauliflower Rice and Lemon

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!

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).


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!

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