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Peppers stuffed with cauliflower

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Ingredients for 4 servings:

  • 4 bell peppers
  • 1 cauliflower
  • 100 g cheese (Emmental)
  • 1 lemon(s)
  • 2 tbsp butter
  • 2 eggs
  • 200 ml cream
  • 1 bunch of parsley
  • 1 tsp paprika powder
  • nutmeg
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the tops off the washed bell peppers and remove the cores. Trim the cauliflower and add it to boiling water. Add salt, pepper, nutmeg, lemon juice, and a little fat, and simmer for about 15 minutes. Then remove, drain, and puree. Mix with the grated Emmental cheese, eggs, and chopped parsley. Season generously with salt, pepper, and paprika, and stuff the bell peppers. Place in a greased baking dish, pour over the cream, and cook in a preheated oven at 180°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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