Cauli-risotto stuffed roasted red peppers


  • 1/2 cauliflower.
  • 1 oz light Philadelphia cream cheese.
  • 1 fresh jalapeno, diced.
  • 1/2 tsp garlic powder.
  • 1/2 tsp mixed dried herbs.
  • 1/2 tsp ground ginger.
  • Black pepper.
  • 3 medium – large red bell peppers.

Serves 3.

Nutritional Information

Per stuffed pepper: 82kcal; 5g protein, 15g carbohydrates, 1g fat.


  1. Chop up the cauliflower into florets. In a food processor, pulse until the cauliflower has a rice-like consistency.
  2. In a large pan, add the cauliflower and shallow fry over a medium heat. Add the herbs, ginger, black pepper and garlic powder. Pour in enough boiling water so the cauliflower is covered and there is about 1cm extra liquid on top.
  3. Bring the cauliflower to the boil and simmer for approximately 10 minutes.
  4. Stir in the Philadelphia and diced jalapeno and cook until all the liquid has been absorbed.
  5. Meanwhile, preheat your oven to 350°f and chop the tops off the bell peppers.
  6. Cook the peppers in a microwave on the vegetable setting/high for about 3 minutes. The skins should be ‘sagging’ slightly.
  7. In an ovenproof dish, stand up the peppers and fill the peppers with the cauli-risotto mixture.
  8. Add the tops of the peppers back on and cook in the oven for 20 minutes.

These make a great side for any meat dish. I am serving mine with deconstructed tacos this week.


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