by Zars Kitchen Admin

Grain free, veggie and oh so delish (I want these again very soon)… can you believe only 8 ingredients for such flavourful results??!

A head of cauliflower is shredded into ‘rice’ in the food processor and sautéed lightly with some leeks and garlic. Then add coriander, a store bought chipotle salsa, paprika and cheese to create a savoury filling that’s stuffed into peppers and baked to gorgeous golden perfection.


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 1H10M calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Extra virgin olive oil
  • 2 leeks, chopped fine
  • 6 garlic cloves, crushed
  • 1 cauliflower, blitzed into ‘rice’ in the food processor
  • 1.5 tsp smoked sweet paprika @brindisaspanishfoods
  • Sea salt, ground black pepper, crushed red chilli flakes
  • Large handful fresh coriander, chopped
  • 300g smokey Mexican chipotle salsa @granluchito
  • 150g grated cheese (I used a mix of Parmesan and cheddar)
  • 4 peppers, halved and deseeded


1. Pre heat the oven to 180C
2. Sauté the leeks and garlic in a little olive oil on medium heat until soft, add the cauliflower ‘rice’, mix and place a lid on the pan to steam for a minute
3. Add the smoked paprika and season with salt, pepper and chilli flakes to taste. Remove from the heat and transfer the mix to a large mixing bowl
4. Stir in the salsa, coriander and cheese, mix until everything is combined. Taste and adjust seasonings accordingly.
5. Generously stuff the peppers with the mixture until all peppers are full, then cover the dish with foil and bake for 30 minutes covered. Remove the foil, drizzle with a little extra virgin olive oil, increase heat to 200C, and bake for another 15 mins or until peppers are soft golden on top
6. Enjoy!

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