Local Foods and Stuff
Thursday October 17th 2019
Welcome To Urban Garden Welcome to UrbanGarden. Our aim is to promote the growing local movements in Prague and the Czech Republic. We wish to help consolidate information and offer a place where people can share their own info on local foods, recipes, gardening, farming, and local business activities.

Spicy Cauliflower and Almond-Stuffed Peppers

Yummy Stuffed Peppers.

Yummy Stuffed Peppers.

This version of stuffed peppers was inspired by our friends at  PaleoDiet.cz where the traditional rice filling is replaced by cauliflower and nuts (and we think it tastes even better). You can also easily substitute ground turkey for the ground beef. Traditionally the pepper shells are steamed before being filled and baked. Here they sit in a chopped tomato mixture during the backing process, which accomplishes the same goal.

500g of ground beef

4 large bell peppers (any color)

1 medium red onion, finely chopped

1 garlic clove, minced

1+1 Tbl olive oil

250 grams cauliflower, processed in food processor until fine

¼ cup of almonds, processed in food processor until fine

1 handful of fresh herbs, (oregano, parsley, basil, or a combination) finely chopped

1 large can of tomato paste (about 120g)

1 Tbl Worcestershire sauce

1 can of chopped tomatoes (or 2 cups of fresh chopped tomatoes, with juice)

Tabasco sauce to taste

Salt and pepper to taste

Mozzarella Cheese (optional)

DIRECTIONS: Preheat oven to 180°C (350°F).

Remove the tops and seed the bell peppers. Finely chop the remaining tops. (If you prefer, you can also cut the peppers in half).

In a large skillet sauté ground beef, onion, garlic, and chopped peppers in 1 tablespoon of olive oil until lightly browned. Drain off excess oil.

Stir in the herbs, tomato paste, Tabasco, Worcestershire sauce and salt and pepper. Stir over low heat  for two minutes. Place meat mixture into a reserve container.

In the same skillet add the remaining tablespoon of olive oil and sauté the cauliflower and chopped almonds for five minutes on medium-high heat. Add the reserved meat mixture and  simmer for 2-3 minutes.

Spread the chopped tomatoes on the bottom of a greased baking dish. Stuff the peppers with the mixture and bake for about 40 minutes, or until pepper shells are soft (we like to top them with a slice of mozzarella about 10 minutes before they come out of the oven). Top with the cooked chopped tomatoes and serve!

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