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Tasty Stuffed Peppers

Tasty Stuffed Peppers

A cozy favorite, Stuffed Peppers (okay, “cozy” may not be your first choice on an 27*c (80*f) day, but the rains will come again soon enough)…  The first order of business- how to lighten up this meat-filling without the traditional rice?  Well, cauliflower rice, of course- it’s easy to make & worked perfectly.

I found numerous recipes online- many simply microwaving the ground cauliflower.  I wanted to keep as much of the texture as I could, so opted to fry it in a pan- &, for flavor, sauteed it in butter.  I can see that there are a lot of great variations possible, but for the peppers, I stayed with the basics.

Cauliflower “Rice”

Chop (with a hand chopper or food processor- it can also be done with a cheese grater, but not as easily)

- ¼ kg (½ lb) cauliflower

Sautee in butter, if using, or oil of choice, until cooked throughout & starts to brown.

Salt & pepper to taste.

Preparing the Cauliflower

Stuffed Peppers

Sautee:

-1/2 kg (1lb) of ground meat (I generally use a varying combination of beef & pork thanks to the non-specific “ground meat” packages, keeping the excitement alive)

Add:

- 1.25ml (¼ t) chili

- 1.25 ml (¼ t) black pepper

- 2.5ml (½ t) salt

- 10ml (2 t) granulated garlic

- 2.5ml (½ t) thyme

- 15ml (3 t) mléte maso (ground meat) spices (onion,garlic, mustard seed, pepper, marjoram, allspice, paprika, chili etc)

- 5ml (1 t) Worcestershire

- 140 g tomato paste (+ water)

- ¼ kg (½ lb) cauliflower “rice”

- diced tops of the peppers you’ll be stuffing

Red Bell Peppers

Banana Peppers

Stuff:

- 10-11 medium peppers

Arrange in a baking dish on:

- 400g can crushed tomatoes

Bake:

@ 350* for 40 minutes (or until peppers are cooked)

Baked Banana Peppers

Baked Bell Peppers

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