Key Ingredients: black pepper, brown rice, cauliflower, chickpeas, chili powder, cilantro, cumin, curry, dairy free, egg free, garlic, gluten free, jalapeno pepper, light coconut milk, lime, onion, red pepper, samosa, stuffed peppers, turmeric, vegan, vegetarian, yellow pepper
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 1 Medium Cauliflower head
- 4 Red or Yellow Peppers
- 1 Yellow Onion
- 1 Garlic clove
- 1 cup Chickpeas (precooked)
- 1 cup Brown Rice (precooked)
- 1 Lime
- 1/2 Jalapeño Pepper
- Cilantro (1 handful)
- 1/4 tsp Cumin
- 1/4 tsp Curry
- 1/4 tsp Tumeric
- 1/4 tsp
- Black pepper
- Light Coconut Milk (Optional)
Preheat oven to 325 degrees Fahrenheit.
Remove cauliflower leaves, rinse and cut into smaller sections. Steam until soft (approximately 10 minutes). While steaming, saute chopped onion and whole garlic clove in a separate pan. Rinse and chop cilantro and set aside.
Once cauliflower is steamed, add it to the food processor and process with garlic and dried spices until smooth. Next, add in onion, cilantro and chickpeas. Pulse until combined but texture is still chunky.
Rinse and cut off the top of the peppers so that the stem remains intact with the cap. Remove veins and seeds. Spoon a small amount of rice into the bottom of each pepper. Now fill to the brim with “samosa stuffing” and cover with “cap”. Bake in a low baking pan for 15-20 minutes or until the pepper softens to your liking. Any remaining filling can be baked in a ramekin as a tasty side dish.
Serve with a drizzle of lime juice and coconut milk (optional)!
This recipe is vegan/vegetarian, gluten free, dairy free and egg free. Enjoy in good health!