Have you ever stuffed bell peppers with cauliflower? This is a first for me – and I haven’t been this excited about a recipe in a long time! Make this dish for your summer lunch or dinner, and you’ll see what I mean. The flavors are fresh, plant-forward, and simply amazing 🙂
I was wondering what to make with the cauliflower I had in the fridge the other day. My usual way of using cauliflower is in casseroles – and yet, suddenly, this option no longer seemed appealing. I wanted a dish that was quick and delicious, yet also light – and this was when the idea of stuffing bell peppers with cauliflower and mushrooms first occurred. Yes, I know I published another stuffed pepper recipe recently – I think I’m just obsessed with stuffing peppers? Lol
For this recipe I used cauliflower previously boiled in water for about 20 minutes or until tender. I have yet to try to make this dish with roasted cauliflower – but I presume roasting would be an equally satisfying option.
I sauteed mushrooms cut into tiny cubes in butter for a few minutes or until moist. I then added them to the bowl with cauliflower along with canned sweetcorn (I think grilled corn would work equally well)…
… and diced onion, bell pepper (yes, more pepper! lol), and fresh chopped parsley.
The only thing to do at this point was to add the two kinds of shredded cheese (mozzarella for creaminess and sharp cheddar for assertiveness)…
…as well as harissa seasoning, and salt and pepper to taste.
I stuffed the pepper halves with this mixture, and I arranged them neatly on a baking pan lined with oiled aluminum foil. I then sprayed the pepper with oil as well, prior to placing the pan in the oven.
35 minutes later, our lunch was ready!
I took the peppers out of the oven and served them hot, with chopped parsley sprinkled on top for extra flavor and visual appeal.
The cauliflower and mushroom flavor combination was mild and moderately sweet, and its fragrant vibrancy was counterbalanced by the assertive cheese and pungent harissa seasoning.
The final touches of flavor were added by the fresh parsley coming straight from our tiny vegetable garden. I just don’t think summer is complete without some fresh parsley on the plate. Would you agree? 🙂
So wholesome, so delicious!
I just couldn’t help it: I had to add another picture of these delicious veggie-packed peppers. They looked so gorgeous!
One more and I’m well and truly done, lol
This vegetarian dish is relatively straightforward to make, and delivers heaps of flavor o make our summer lunches and dinners colorful and unforgettable. Make this dish now, and I promise you’ll love it forever 🙂
What’s your favorite way to cook cauliflower? Let me know in the comments!
Peppers stuffed with cauliflower & mushrooms
- 4 large bell peppers, cut in half and deseeded
- 1 1/2 cup pre-boiled cauliflower, cut into small pieces
- 1 cup sauteed mushrooms, cut into small cubes
- 1 cup red bell pepper, cut into small cubes
- 1/2 cup canned sweetcorn, liquid removed
- 1/3 cup chopped onion
- 2 tbsp chopped fresh parsley
- 1/2 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated sharp cheddar cheese
- 1 tbsp harissa powder
- Cooking spray, as needed
- Salt and pepper to taste
- Preheat oven to 375F.
- Put cauliflower, mushrooms, bell pepper, sweetcorn, onion, parsley and the cheeses in a large bowl. Add harissa and salt and pepper to taste. Mix until combined. Fill the pepper halves with the mixture. Arrange peppers neatly on a pan lined with aluminum foil sprayed with oil. Give each pepper a quick spray with oil right before putting pan in the oven.
- Cook the peppers for 35 minutes or until soft but still able to hold their shape. Take out of the oven and serve hot, with chopped parsley sprinkled on top for extra flavor and visual appeal.
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