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| Pictured with melted Muenster cheese on top...yummmmy! |
When I was a kid my mom used to make the most delicious stuffed peppers. I have only attempted to make stuffed peppers a couple of times, but my husband never seems to like them. He always eats the filling, but doesn't like eating the actual pepper part...
So, I was trying to think up an alternative to stuffed peppers that we could both enjoy. Well, I believe I have found it with this recipe. Don't get me wrong, this is way different than stuffed peppers, but it is so so good! The tomatoes are super juicy, and the cauliflower mimics the texture of rice, so its a low carbohydrate dish as well. You can even make it vegan if you omit the cheese on top and replace the Parmesan with some herbs. I think basil, parsley, or an Italian herb blend would go really well with it!
Oh, and what's also nice...I was still able to sneak in those peppers I wanted without upsetting the hubby. ;) In fact, he LOVED the dish!! He keeps asking when I am going to make it again!
Ingredients:
Directions:
Preheat oven to 350 degrees Fahrenheit. Heat olive oil in a skillet over medium heat then add diced onions, peppers, and garlic. Saute for about 10 minutes, stirring occasionally, then reduce heat to low.
Meanwhile, cut cauliflower into chunks and blend in food processor until a fine rice-like texture is achieved. Add diced mushrooms, salt, pepper, Parmesan cheese (or herbs), and cauliflower rice to skillet and mix thoroughly. Heat over low heat for another 5-10 minutes, stirring occasionally.
Meanwhile, cut the tops off the tomatoes and scoop out the pulp, leaving only the outer edge of the tomato to form a bowl shape. Save the pulp for another recipe if you like (would work great for a home-made marinara sauce!) Place tomato bowls in a baking dish and fill each one with the cauliflower rice mixture. Bake for 25-30 minutes, or until cauliflower is just starting to brown and tomatoes are soft. If adding cheese, place one slice over each tomato during the last five minutes of cooking time.
Remove from oven and devour.
- 2 TBSP extra virgin olive oil
- 2 Cloves garlic (finely chopped)
- 1/2 Medium sized green pepper (finely diced)
- 1/2 Medium sized red pepper (finely diced)
- 1/2 Medium sized yellow onion (finely diced)
- 1/2 Head of cauliflower
- 4 Large white mushrooms (about 3/4 cup finely diced)
- 1 TBSP Parmesan cheese (optional, substitute herbs of choice for extra flavor if not using.)
- Salt and pepper to taste
- 4 Large tomatoes
- 4 Slices Mozzarella or Muenster cheese (optional)
Directions:
Preheat oven to 350 degrees Fahrenheit. Heat olive oil in a skillet over medium heat then add diced onions, peppers, and garlic. Saute for about 10 minutes, stirring occasionally, then reduce heat to low.
Meanwhile, cut cauliflower into chunks and blend in food processor until a fine rice-like texture is achieved. Add diced mushrooms, salt, pepper, Parmesan cheese (or herbs), and cauliflower rice to skillet and mix thoroughly. Heat over low heat for another 5-10 minutes, stirring occasionally.
Meanwhile, cut the tops off the tomatoes and scoop out the pulp, leaving only the outer edge of the tomato to form a bowl shape. Save the pulp for another recipe if you like (would work great for a home-made marinara sauce!) Place tomato bowls in a baking dish and fill each one with the cauliflower rice mixture. Bake for 25-30 minutes, or until cauliflower is just starting to brown and tomatoes are soft. If adding cheese, place one slice over each tomato during the last five minutes of cooking time.
Remove from oven and devour.
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