Tuesday, 6 January 2015

Stuffed Peppers with Cauliflower Rice - Suma Bloggers Network GF SCD

I'm so excited to have been asked to be part of the Suma Bloggers Network and delighted to be able to share my first recipe as part of this network with you. Since I love to experiment with grain free cooking so that as many of my recipes as possible are suitable for the Specific Carbohydrate Diet, I've used cauliflower rice in this recipe instead of ordinary rice. I've been making cauliflower rice for some time now but apparently, cauliflower rice is going to be one of the trendiest foods of 2015, have you tried it yet?

Suma is based in my part of the country, West Yorkshire. The company is a workers' cooperative and is the UK's largest independent wholefood wholesaler and distributor specialising in vegetarian, fairly traded, organic, ethical and natural products. Many years ago when we were first married and cooking vegetarian food we were so grateful for Suma's products because back in those days we could only purchase vegetarian foods from the small wholefood shops dotted in and around West Yorkshire. On-line shopping was not an option and the supermarkets didn't cater for vegetarians so groups of friends joined together to purchase in bulk and many of us had dried beans and grains by the bucketful in the pantry!

If you're looking to increase the amount of vegetables in your diet, this dish is perfect. Full of plant goodness, it's nourishing as well as tasty. The red and orange vegetables provide good amounts of the Vitamins A, C and E as well as potassium and the cauliflower adds extra Vitamin C in addition to Vitamin K. The cashews bring with them a host of essential minerals including manganese, potassium, copper, iron, magnesium, zinc, and selenum as well as protein. These stuffed peppers are awesomely good for you!

Stuffed Peppers with Cauliflower Rice GF SCD

4 large red bell peppers
1 medium cauliflower
1 large onion, finely chopped 
2 large cloves garlic, crushed
1 tsp dried thyme
100 g Suma Whole Cashew Nuts
300 g Butternut squash, sliced and cubed
1 large carrot or 2 medium carrots, sliced and cubed
1 large red onion finely chopped
1 stick celery, finely diced
2 tomatoes seeds removed and chopped
6 button mushrooms chopped - optional
1 rounded tsp dried oregano
Suma Extra Virgin Organic Coconut Oil
Freshly ground sea salt and black pepper
Grated cheddar cheese or vegan alternative - optional but worth it
Fresh parsley to garnish

It would be useful if you own a food processor to make the cauliflower rice otherwise you will require oodles of patience to grate the cauliflower on the side of a grater! When cooking the cauliflower, make sure you stir it regularly to prevent it browning.

  • Set the oven to 180° C.
  • Heat a small amount of coconut oil in a large frying pan, add the cashews and roast on a medium to high heat for about half a minute or until browned, set on one side.
  • Wash and divide the cauliflower into florets.
  • Place the cauliflower into the bowl of a food processor and pulse about 10 times until the cauliflower resembles rice, don't over process or it will go to powder.
  • Heat about a half a tablespoon of coconut oil in the same frying pan, add the finely chopped onion, one of the crushed garlic cloves and cook on a medium heat until soft and translucent, stirring regularly.
  • Tip the riced cauliflower into the pan, add the dried thyme, turn up the heat and and cook on high for about 5 minutes, stirring constantly.
  • Season well with freshly ground sea salt and black pepper.
  • Turn the heat down and cook, stirring regularly, for a further 5 to 10 minutes or until the cauliflower is soft.
  • Tip the cauliflower rice into a bowl and set on one side. 
  • Wipe out the pan then heat about half a tablespoon of coconut oil, add the chopped red onion then cook on a medium heat until soft and translucent.
  • Add the other crushed garlic clove, the finely chopped celery, sliced mushrooms, chopped tomatoes and the diced butternut squash and carrot.
  • Add the oregano and season well with freshly ground sea salt and black pepper.
  • Turn the heat down, cover with a lid and cook for 15 to 20 minutes or until the vegetables are soft.
  • Meanwhile, slice the peppers in half and take out the seeds. Cut through the stalks if you wish.
  • Melt about half a tablespoon of coconut oil in an oven proof dish, add the pepper halves and cook in the oven for about 15 minutes until soft but not collapsed.
  • Take the peppers out of the oven.
  • Add the vegetables and the roasted cashew nuts to the cauliflower rice and stir.
  • Spoon the rice mixture into the peppers, any extra can be served on the side.
  • Sprinkle with grated cheese if you wish.
  • Return to the oven for about 10 minutes.
  • Garnish with fresh parsley and serve.