Even if you can’t fly off to the beautiful Mediterranean right now you can still soak up all the flavors of their wonderfully healthy cuisine with these Low-carb Mediterranean Cauliflower Rice Stuffed Peppers. I made these vegetarian / vegan keto, but you could easily add in some ground turkey or beef if you prefer.
Best fresh but can be stored in the fridge for 2 days after it's been cooled.
Preheat the oven to 400 degrees F or 200C / 180 fan.
Rub peppers with olive oil and a tiny pinch of salt.
Place on a non-stick baking tray and roast in the oven for 15 - 18 minutes until tender.
Meanwhile make the cauliflower rice. Place the florets in a food processor and pulse until they resemble a rice consistency. Set aside.
Add the ghee or butter to a saucepan. Sauté the onions and garlic on medium/ low for 2 - 4 mins until soft and translucent. Add the chopped tomatoes, tomato puree, stock, herbs, remaining salt and pepper. Cook for 6 minutes on a medium heat to thicken.
Add the cauliflower rice and cook for 4 - 5 mins until cooked, but still with a bite. Adjust the seasoning to taste. Remove from the heat and stir through the fresh parsley.
Using a sharp knife, make a slit in the peppers lengthways, but careful not to cut them in half. Scoop out the seeds with a spoon and discard. Fill the peppers with the cauliflower rice and enjoy. Option to serve with a squeeze of lemon if you like.
Romano peppers are sweet peppers that are elongated. If you can't find long peppers like this simply use bell peppers.