Baked Cauliflower Potatoes Rice-Stuffed Peppers with Bell Pepper Coulis

Baked Cauliflower Potatoes Rice-Stuffed Peppers with Bell Pepper Coulis

Baked Cauliflower Potatoes Rice-Stuffed Peppers with Bell Pepper Coulis are super healthy, easy and stuffed with a mixture of rice, cauliflower and potatoes, topped with mozzarella cheese and bell pepper coulis. In fact, there are many variations of making the stuffing and even with different ingredients like paneer/cottage cheese, besan/gram flour and green peas. Also, this recipe was selected among the 5 best winning recipes for the ‘ Independence Day Contest’ organized by BetterButter Food group which is a social discovery platform for recipes.

Stuffed peppers are not only part of Indian Cuisine but many cuisines around the world have a traditional stuffed pepper that’s been passed down for generations. Here are a few to check out:

Spain :  In Spain it is known as  pimientos rellenos and  fillings vary from Manchego cheese, to beef or cod in a bechamel sauce.

Middle East and North Africa : Stuffed Peppers are known as Dolma and are usually stuffed with vegetables that include tomato, pepper, onion, zucchini, eggplant, and garlic. The stuffing may or may not include meat.

Mexico : It is known as chile relleno and traditionally stuffed with minced meat and coated with eggs but in the current cuisine, the stuffing includes melted cheese along with minced meat, raisins and nuts.

Serbian, Croatian and Bosnian : It is known as Punjena paprika and the green or red capsicum are stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat and rice.

United States : In USA, it is popularly called Classic Stuffed Peppers and the Bell pepper is typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, herbs, and spices (especially paprika and parsley) and cheese.



Baked Cauliflower Potatoes Rice-Stuffed Peppers with Bell Pepper Coulis


Baked Cauliflower Potatoes Rice-Stuffed Peppers with Bell Pepper Coulis are perfect for a delicious and healthy, high protein meal. Even you can use left over rice, cooked vegetables to prepare the filling for the stuffed peppers.

Have you ever wondered how bell peppers got their names? As the story goes, while Columbus was sailing across the ocean, he came across a kind of pepper that he’d never seen before. He took them back with him noting their bell-shape and so the name stuck 🙂

Baked Cauliflower Potatoes Rice-Stuffed Peppers with Bell Pepper Coulis
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Fusion
Serves: 4 people
  • For green color :
  • 2 green bell peppers, halved lengthwise and seeded
  • For white color :
  • ½ cup shredded mozzarella cheese
  • For orange bell peppers coulis :
  • 2-3 large red or orange bell peppers
  • ¼ cup olive oil
  • 2 tbsp chopped shallots
  • 1 inch ginger peeled and chopped
  • 4 garlic cloves smashed,peeled and chopped
  • 6-8 green chillies
  • ¼ tsp Nigella seeds
  • salt as per taste
  • For the filling:
  • ½ cup long grained rice
  • 1.5 tbsp olive oil or any cooking oil
  • ¼ cup finely chopped onions
  • ½ cup cauliflower florets cut in small sizes
  • ⅔ cup thinly chopped potatoes (skin removed)
  • 1 tomato roughly chopped
  • ½ tsp White pepper powder
  • ¼ tsp cayenne(optional )
  • salt as per taste
  1. Preheat oven to 400 degrees F.
  2. For the filling :Wash, clean the rice with water and cook it in pressure cooker or electric cooker. Lay it flat on a plate and let it cool.
  3. Heat a pan and add olive oil . When the oil is hot, add the onions. Saute it on low medium heat till it turns soft and translucent. Add the potatoes, cauliflower florets, tomatoes, white pepper, cayenne and salt as per taste. Cover and cook on low heat for 15 minutes or until tender.
  4. Remove the lid. Add the rice. Mix well. Turn off the heat and set aside.
  5. For the stuffed bell peppers: Put the bell pepper halves, cut side up, on a baking sheet. Use a large spoon to add generous amount of the filling into the peppers. Bake the stuffed peppers in the preheated oven until the peppers are tender about 20 minutes.
  6. For the orange bell pepper coulis : Remove the core, seeds and membranes from the peppers and roughly chop them.
  7. Heat a deep bottomed pan and add olive into it. When it is hot, add the nigella seeds. When the seeds stops sizzling, add the shallots, ginger and garlic. Saute at medium heat till the shallots turn soft, light brown and translucent.
  8. Reduce the heat to low, add the chopped peppers and the green chilies. Cover and cook for about 15-20 minutes or until tender. Remove from heat, allow it to cool for 10-15 minutes and then puree the mixture in a mixer or blender. Add salt as per taste. Keep It aside.
  9. For the toppings: Remove the peppers from the oven and turn the broiler to high. Sprinkle generous amount of mozzarella cheese on top of the peppers and broil for 2-3 minutes until the cheese melts. Drizzle some bell pepper coulis over the cheese.
  10. Serve the baked cauliflower potatoes-stuffed peppers hot.


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