This recipe is quite simply amazing. Hard to imagine how something so easy to prepare can taste so good.
Stuffed Piedmont Peppers are perfect for garden parties with friends and family.
In Italy – The Piedmont is a region in the northwest of Italy at the foot of the Italian Alps. It has AMAZING cuisine – The essence of rustic Italian cooking: heartily delicious, startlingly fresh ingredients, simply paired and quickly put together.
STUFFED PIEDMONT PEPPERS
This recipe is quite simply amazing. Hard to imagine how something so easy to prepare can taste so good.
Stuffed Piedmont Peppers are perfect for garden parties with friends and family…
2
servings1
hourIngredients
1 medium sized Red Pepper
4 tbsp Cauliflower Rice
1 tbsp choppedp ped Red Pepper
1 tbsp chopped Yellow Pepper
1 tbsp chopped Green Pepper
1 tbsp chopped Zucchini
1 tbsp chopped Onion
1 large crushed Garlic
2 tbsp grated Cheddar
2 tbsp Garlic Olive Oil
Salt & Pepper
Method
- Preheat oven 180C
- Fry the onion and garlic for 1-2 minutes in 1 tbsp garlic olive oil.
- Add the peppers and zucchini and fry for 3-4 minutes, then remove from pan and put aside.
- Add 1 tbsp garlic olive oil and the cauliflower to the same pan and fry/steam for 3-4 minutes.
- Combine all ingredients and season well with salt and pepper.
- Cut the red pepper in half and remove seeds and white bits.
- Rinse in water, then sprinkle the insides with salt.
- Fill each half pepper with the stuffing and top with the grated cheddar.
- Bake in the oven for approximately 40 minutes.
- Note: You should have quite a lot of stuffing left. This is a great leftover to have in the fridge to combine with other dishes. Watch for next recipe.
Notes
- MACROS per serving: 3g Carbs – 2g Fat – 2g Protein – 50 Calories
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