Manchego, rosemary & cauli rice stuffed peppers

Serves 4


  • 4 peppers (green or red)
  • 1 medium head cauliflower
  • 2 spring onions roughly chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons fresh roughly chopped rosemary
  • Juice 1/2 fresh lemon
  • 3 tablespoons melted ghee or organic unsalted butter (or coconut oil for vegan version)
  • Generous pinch black pepper
  • Generous pinch mineral rich salt (and another to finish)
  • Drizzle of cold pressed olive oil
  • 2 ounces manchego cheese


Heat a fan assisted oven to 200°C/390°F.

Trim and cut the cauliflower into smaller florets. Add this plus the spring onions, cumin, garlic powder, nutritional yeast, fresh rosemary, lemon juice, pepper & salt into the large bowl of a food processor with an S blade and pulse to get a rice like texture (around 30 seconds). You may need to stop and scrape once or twice to get an even consistency.

Prepare the peppers by cutting them in half and deseeding. Place on a deep baking pan with the open side up. Divide the rice mixture between the pepper halves (around 3 tablespoons per pepper). Pour the melted ghee/butter/coconut oil evenly over the peppers. Cover the pan loosely with foil and put into the oven to bake for 30 minutes. After 30 minutes remove the foil and cook for a further 10 minutes.

Remove from the oven and cutting into thinner slices divide the cheese to top the peppers. You can pop back in the oven for a few extra minutes if you want more melted. For the vegan peeps use avocado instead to top this or you can also make a cashew based cheese  – look out in my upcoming book for this recipe!

Finally drizzle with some olive oil, a light pinch of mineral rich salt and serve.