STUFFED BELLPEPPERS

Prep Time - 20 minutes    Serving Size - 1 Stuffed pepper half
Total Time - 20 minutes

INGREDIENTS

• Large Bellpepper - 3
• Coconut Oil or Olive oil - 2 teaspoon
• Mushrooms - 1 cup chopped
• Onions - 1 cup chopped
• Garlic - 2 cloves
• Cauliflower - 1/2 cup grated
• Ground cumin - 1 tablespoon
• Paprika - 1 teaspoon
• Salt - according to your taste
• Cayenne Pepper - 1 teaspoon
• Tomato puree - 1/2 cup
• Cheddar or mozzarella cheese - 4 ounces
• Cilantro - chopped for garnishing (optional)

METHOD

• Place the peppers cut side down in a oven safe baking tray. Sprinkle salt on the peppers and cover with a aluminum foil. Bake at 375 degree F for 10 minutes.
• Meanwhile, heat oil in a pan over medium- high heat. Add the onions, stir until soft. Once the onions are soft add garlic.
• Add mushroom and cauliflower and cook, stirring often until the mixture is getting browned. 
• Stir in cumin, paprika, cayenne pepper, salt, cumin and cook until all spices are mixed properly.
• Remove the pan from the heat and stir in the tomato puree.
• Fill the peppers with the prepared mixture and top it with cheese, dividing evenly and move it on a baking tray.
• Bake the peppers at 375 degree F, uncovered until the cheese is melted and the peppers are tender for about 8 to 10 minutes.
• Serve warm with cilantro on top. (optional)