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Greek Stuffed Bell Peppers with Cauliflower Rice
A vibrant and healthful Greek dish, these stuffed bell peppers are filled with a flavorful mix of herbed cauliflower rice, mushrooms, walnuts, and a medley of fresh herbs, all drizzled with a zesty olive oil and lemon dressing. Crafted to align with Mediterranean dietary principles, this plant-based main course offers a nutrient-dense meal suitable for a paleo diet, while also considering low-oxalate dietary needs.
60 min4 servingsgreekmain course
ketogenic
vegetarian
lacto-vegetarian
ovo-vegetarian
vegan
pescetarian
mediterranean
Ingredients
- 4 items bell pepper
- 2 cups cauliflower rice
- 1 cup mushroom
- 0.5 cup walnuts
- 2 tablespoons dill
- 2 tablespoons parsley
- 2 tablespoons mint
- 2 tablespoons olive oil
- 1 item lemon
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Halve the bell peppers lengthwise, removing seeds and membranes.
- 3In a large bowl, mix the cauliflower rice, finely chopped mushrooms, chopped walnuts, minced fresh dill, parsley, and mint.
- 4Drizzle the mixture with olive oil and the juice of one lemon. Season with salt and pepper to taste, then mix well.
- 5Stuff each bell pepper half with the cauliflower rice mixture, packing it well.
- 6Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes.
- 7Remove the foil, and bake for an additional 5 minutes or until the peppers are tender and the tops are slightly browned.
- 8Serve the stuffed bell peppers warm, garnished with additional fresh herbs if desired.
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