Cauliflower Stuffed Peppers & Vegan Cheese

Check out our super delicious cauliflower stuffed peppers & vegan cheese!

Check out the recipe below


Cauliflower rice:

1 cauliflower head, grated⠀
2 Tbsp. olive oil ⠀
2 garlic cloves, minced ⠀
1 onion, diced ⠀
Salt and pepper to taste ⠀
1/4 cup of light coconut milk ⠀
1/4 cup of chopped bell peppers ⠀
1/2 cup of quartered tomatoes⠀
1/2 Tbsp. of curry powder⠀


4 large bell peppers (lid created & seeds removed)⠀
8 Tbsp. of Green Bullet Chilli Paste ⠀
Toppings: ⠀
Vegan Cheese (your favourite) ⠀


1. Preheat the oven to 190 C. Create a lid for the peppers. Marinate the peppers in the Green Bullet Chilli Paste. Set aside. ⠀

2. Using a box grater on the side with medium-sized holes, grate the cauliflower head into rice. Add 1 Tbsp. of olive oil to a pan on medium heat. Then add the minced garlic and diced onion and sauté. Then add the curry powder, chopped bell peppers, tomatoes and coconut milk and cook for a further 5 minutes. In a separate pan add 1 Tbsp. of olive oil, then add in the cauliflower and sauté. Cook for 3-4 minutes until semi cooked. ⠀

3. Add the cauliflower rice and cooked vegetable together. Combine on medium heat for 2 minutes and add salt and pepper to taste.⠀

4. Generously stuff the marinated peppers with the cauliflower rice, until full. Then place stuffed peppers in a dish and cover with foil. Bake for 30 minutes. Then remove the foil and add the grated vegan cheese. Increase oven temperature to 200 C and bake for 20 minutes. For softer peppers bake for a further 5-10 minutes. ⠀

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