Greek Style Stuffed Peppers & Eggplants With Cauliflower Rice

stuffed peppers and eggplants

  Ingredients List:

  • 4 pork sausages
  • 4 bell peppers
  • 2 eggplants
  • 1 onion
  • 2 garlic cloves
  • 1/4 cup crushed tomatoes
  • Bunch of fresh mint, dill and parsley
  • 1/2 cup Greek extra virgin olive oil
  • 1 small cauliflower
  • 1 tbsp. tomato paste
  • 1/2 cup water
  • Salt & pepper to taste
 

Method:

  1. Pre-heat oven to 400*f/200*c
  2. Remove casings from sausages and place in bowl
  3. Remove tops of peppers and eggplants and hollow out.
  4. With a pointed knife, puncture eggplants and peppers all over
  5. Place eggplant pulp into food processor
  6. Add peeled onion and garlic into food processor
  7. Add herbs, half the olive oil and crushed tomatoes into food processor
  8. Process until smooth and fully combined
  9. Add herb mixture into bowl with sausages
  10. Break up cauliflower and place in food processor
  11. Pulse until the consistency of rice
  12. Add to mixing bowl, season to taste and mix well
  13. Fill peppers and eggplants 
  14. In a small bowl or glass, dissolve tomato paste into water and pour over stuffed veggies
  15. Drizzle with remaining olive oil and cover
  16. Bake for 45 minutes covered and another 30 minutes uncovered or until golden brown

 

Notes & Tips:
  • Makes 4-6 servings
  • Omit sausage for vegan option
  • If you don't have a food processor, just finely chop the ingredients and mix well
  • Cheese can also be added on top of stuffed veggies
  • Can easily be frozen before baking or reheated for service