Cauliflower is such a versatile vegetable and so delicious! So much can be done with it besides roasting, such as cauliflower mash and cauliflower rice. This stuffed bell pepper magic I'm sharing with you today is made with 'rice' made out of Romanesco (green cauliflower) and purple cauliflower.
The natural colors of vegetables blow me away sometimes. Every color pigment has it's own purpose and function in the body. The colors literally give our body specific codes as to what to do.
Can you guess what green and purple color pigments do?
Here's a quick download of each:
- Green foods are liver cleansing and detoxifying. Hence why when we think 'detox' or 'cleanse' we think greens.
- Purple foods protect the central nervous system, the gut nervous system, and nourish the brain.
Interesting, right? Nature is smarter than we think at times. Nothing is coincidence.
This recipe is a variation of my first ever blog post over 3 years ago. What a trip it's been. My meals (and life!) are so much more colorful these days. Transformation is real.
That's a whole other story. For now, I present to you these very pretty stuffed bell peppers that will color your world.
½ head purple cauliflower, coarsely chopped
½ head green/Romanesque cauliflower, coarsely chopped
1 carrot, diced
1 zucchini or summer squash, diced
¼ cup chopped parsley
2 Tablespoons extra virgin olive oil
Splash of lemon juice
Pinch of sea salt and black pepper
• 3 bell peppers, halved longwise, seeds and core removed (type of bell pepper doesn’t matter, but we used 3 types to make it more colorful!)
• ½ cup tahini
• ½ cup spring or filtered water
• 1 clove garlic
• Juice of 1 lemon
• Pinch of sea salt & black pepper
1. Preheat oven to 350 degrees F.
2. To make stuffing: Place chopped cauliflower in food processor and process until it resembles rice. Transfer to a bowl and combine with remaining ingredients. Toss, taste and adjust seasoning if needed.
3. To stuff bell peppers: Place prepared bell pepper halves in an oven safe baking dish. Stuff each pepper with cauliflower stuffing. Bake in oven for 25-35 minutes, until bell peppers are tender.
4. To make tahini dressing: Place all ingredients in blender and blend until smooth. If too thick, add more water until you reach desired consistency.
5. Serve stuffed bell peppers warm and drizzle with tahini dressing.
I created this recipe for Oh My Drifter. Photos by Micaela.