Stuffed peppers with cauliflower

Ingredients for 2 servings:

• 1 tbsp olive oil
• 3 garlic cloves
• 1 can tomatoes, peeled or fresh
• ½ tsp salt
• ½ head of cauliflower
• ¼ cup parsley, chopped
• 1 cup ricotta
• salt and pepper
• 3 bell peppers
• 6 slices of mozzarella

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

low carb, protein

Preheat oven to 200°C. Heat olive oil in a large skillet over medium heat. Add chopped garlic; when golden, add tomatoes and 1/2 teaspoon salt. Cook for 10 to 15 minutes, stirring occasionally. Then add the cauliflower florets and cook briefly. Remove from heat, stir in parsley and ricotta, and season with salt and pepper. Wash the peppers, cut off a top, scoop out the insides, and fill with the stuffing, pressing firmly. Place the peppers in a baking dish, add 1/2 cup water, and cover the dish with parchment or aluminum foil. Bake in the hot oven for about 45-60 minutes, until the peppers are tender. Sprinkle with mozzarella cheese 15 minutes before the end of cooking. Spray with olive oil and serve garnished with parsley.