Go Back

Peppers stuffed with cauliflower & mushrooms

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 4 people


  • 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. 
  • Enjoy!