Cauliflower Rice Stuffed Peppers

5 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 5 large bell peppers (any colour will do)
• 1 extra firm smoked tofu ((8oz/225g) drained)
• 3 tbsp organic soy(a) ((38g) or coconut aminos)
• 2 tbsp maple syrup ((24g))
• 1 tbsp all purpose seasoning ((15g))
• 1 tsp parsley ((5g))
• 1 tsp garlic granules ((5g))
• 1 tsp sesame oil ((5g))
• ½ tsp powdered ginger ((2.5g))
• ½ tsp chilli powder ((2.5g))
• ¼ cup warm water ((60ml))
• 2 tbsp olive oil ((30g))
• 1 small onion (sliced)
• 4 garlic cloves (minced)
• 1 medium zucchini (peeled and chopped)
• 1 cup chestnut mushrooms (sliced)
• ½ cup sweet corn ((77g))
• ½ cup green peas ((77g))
• 1 small cauliflower rice (approx 3½-4 cups)
• 1 tbsp all purpose seasoning ((15g))
• ½ tsp smoked paprika ((2.5g))
• 1 tbsp parsley ((15g))
• ½ tbsp thyme ((7g))
• black pepper and pink salt to taste

Method

1. Use a knife to cut away the leaves and stem.
2. Cut the florets into small chunks.
3. Fit a food processor with an S blade then add the florets in small batches to the food processor until a "fine" rice consistency is formed.
4. Once the "rice" is made then set aside.
5. Preheat the oven to 200C/392F
6. Cut the tops off each bell pepper.
7. Use a paring knife to cut away and scoop out the inside and discard it.
8. Stand the bell peppers up in a greased baking dish, you want them to be crowded together so they don't collapse and turn over. Then set aside.
9. Place the drained tofu in a large bowl and use your hands to break the tofu into small pieces and set aside.
10. Whisk together the soy(a), maple syrup, all purpose seasoning, parsley, garlic granules, sesame oil, chilli powder and warm water into a small bowl.
11. Pour the mixture into a medium sized frying pan on medium heat.
12. Proceed to add the scrambled tofu along with the mixture on medium heat and cook for 3-4 minutes. During the given time the mixture will adhere to the scrambled tofu and darken it.
13. Once brown, remove the tofu from the pan, set it aside and use a kitchen towel to clean the frying pan.
14. Preheat the olive oil on medium heat.
15. Saute the onions and garlic until they are soft and translucent.
16. Add the zucchini, mushroom, sweetcorn and garden peas along with ¼ cup of water to steam the vegetables with the lid on for 5 minutes.
17. Once steamed, drain off any excess water (we don't want the cauliflower rice to be water logged).
18. Fold in the cauliflower rice so all the ingredients are evenly combined and cook for 3-4 minutes.
19. Season the cauliflower rice with the all purpose seasoning, parsley, thyme, black pepper, smoked paprika and pink salt to taste than finally fold in the scrambled tofu.
20. Stuff the peppers with the vegetable infused cauliflower rice and put the tops on.
21. Bake in the oven for roughly 15-20 minutes or until the edges are slightly golden.