Stuffed Peppers with Cauliflower
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon olive oil
- 3 clove (s) garlic
- 1 can tomato (s), peeled or fresh
- 0.5 teaspoon ½ salt
- 0.5 ½ head cauliflower
- 0.25 ¼ cup parsley, chopped
- 1 cup ricotta
- salt and pepper
- 3 bell pepper (s)
- 6 slices mozzarella
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Heat olive oil in a large pan over medium heat. Add the chopped garlic when golden, add the tomatoes and 1/2 teaspoon salt. Cook for 10 to 15 minutes, stirring occasionally. Then add the cauliflower florets and cook briefly. Remove from heat, stir in parsley and ricotta. Season to taste with salt and pepper.
- Wash the peppers, cut off a lid, scoop out the inside and pour in the filling and press firmly.
- Place the peppers in a baking dish, add 1/2 cup of water and cover the form with parchment or aluminum foil.
- Cook in the oven for 45-60 minutes until the peppers are soft.
- Place the mozzarella on top of the peppers 15 minutes before the end of cooking.
- Sprinkle with olive oil and decorate with parsley.
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