Tuesday, 6 January 2015

Stuffed Peppers with Cauliflower Rice - Suma Bloggers Network GF SCD

I'm so excited to have been asked to be part of the Suma Bloggers Network and delighted to be able to share my first recipe as part of this network with you. Since I love to experiment with grain free cooking so that as many of my recipes as possible are suitable for the Specific Carbohydrate Diet, I've used cauliflower rice in this recipe instead of ordinary rice. I've been making cauliflower rice for some time now but apparently, cauliflower rice is going to be one of the trendiest foods of 2015, have you tried it yet?

Suma is based in my part of the country, West Yorkshire. The company is a workers' cooperative and is the UK's largest independent wholefood wholesaler and distributor specialising in vegetarian, fairly traded, organic, ethical and natural products. Many years ago when we were first married and cooking vegetarian food we were so grateful for Suma's products because back in those days we could only purchase vegetarian foods from the small wholefood shops dotted in and around West Yorkshire. On-line shopping was not an option and the supermarkets didn't cater for vegetarians so groups of friends joined together to purchase in bulk and many of us had dried beans and grains by the bucketful in the pantry!

If you're looking to increase the amount of vegetables in your diet, this dish is perfect. Full of plant goodness, it's nourishing as well as tasty. The red and orange vegetables provide good amounts of the Vitamins A, C and E as well as potassium and the cauliflower adds extra Vitamin C in addition to Vitamin K. The cashews bring with them a host of essential minerals including manganese, potassium, copper, iron, magnesium, zinc, and selenum as well as protein. These stuffed peppers are awesomely good for you!

Stuffed Peppers with Cauliflower Rice GF SCD

4 large red bell peppers
1 medium cauliflower
1 large onion, finely chopped 
2 large cloves garlic, crushed
1 tsp dried thyme
100 g Suma Whole Cashew Nuts
300 g Butternut squash, sliced and cubed
1 large carrot or 2 medium carrots, sliced and cubed
1 large red onion finely chopped
1 stick celery, finely diced
2 tomatoes seeds removed and chopped
6 button mushrooms chopped - optional
1 rounded tsp dried oregano
Suma Extra Virgin Organic Coconut Oil
Freshly ground sea salt and black pepper
Grated cheddar cheese or vegan alternative - optional but worth it
Fresh parsley to garnish

It would be useful if you own a food processor to make the cauliflower rice otherwise you will require oodles of patience to grate the cauliflower on the side of a grater! When cooking the cauliflower, make sure you stir it regularly to prevent it browning.

  • Set the oven to 180° C.
  • Heat a small amount of coconut oil in a large frying pan, add the cashews and roast on a medium to high heat for about half a minute or until browned, set on one side.
  • Wash and divide the cauliflower into florets.
  • Place the cauliflower into the bowl of a food processor and pulse about 10 times until the cauliflower resembles rice, don't over process or it will go to powder.
  • Heat about a half a tablespoon of coconut oil in the same frying pan, add the finely chopped onion, one of the crushed garlic cloves and cook on a medium heat until soft and translucent, stirring regularly.
  • Tip the riced cauliflower into the pan, add the dried thyme, turn up the heat and and cook on high for about 5 minutes, stirring constantly.
  • Season well with freshly ground sea salt and black pepper.
  • Turn the heat down and cook, stirring regularly, for a further 5 to 10 minutes or until the cauliflower is soft.
  • Tip the cauliflower rice into a bowl and set on one side. 
  • Wipe out the pan then heat about half a tablespoon of coconut oil, add the chopped red onion then cook on a medium heat until soft and translucent.
  • Add the other crushed garlic clove, the finely chopped celery, sliced mushrooms, chopped tomatoes and the diced butternut squash and carrot.
  • Add the oregano and season well with freshly ground sea salt and black pepper.
  • Turn the heat down, cover with a lid and cook for 15 to 20 minutes or until the vegetables are soft.
  • Meanwhile, slice the peppers in half and take out the seeds. Cut through the stalks if you wish.
  • Melt about half a tablespoon of coconut oil in an oven proof dish, add the pepper halves and cook in the oven for about 15 minutes until soft but not collapsed.
  • Take the peppers out of the oven.
  • Add the vegetables and the roasted cashew nuts to the cauliflower rice and stir.
  • Spoon the rice mixture into the peppers, any extra can be served on the side.
  • Sprinkle with grated cheese if you wish.
  • Return to the oven for about 10 minutes.
  • Garnish with fresh parsley and serve.

Please visit the Suma Bloggers' Network page to explore the other bloggers' websites, you won't be disappointed!

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  1. These look wonderful-what a lovely way to brighten up a dinner table! I haven't tried Cauliflower rice yet, but I probably will give it a go this year. Hope you have an amazing 2015!

    1. Thank you Carol! They are really colourful aren't they and they can quite easily be served as a side dish to brighten up the plate. Oh you must try cauliflower rice and find your favourite way to season it, it's so simple to make, in fact it's much quicker than rice itself!

      Happy New Year to you too!

  2. Those look wonderful, Vicky! Love the addition of the cashews! :-)


    1. Thank you Shirley! Aren't they pretty! The cashews give a little crunchy texture to the dish as well as boosting the protein level!

      I hope you have a lovely weekend!

  3. Wow! I am hungry now, especially as I am already an advocate of cauliflower rice. It looks delicious.
    The background of the last photo is fab. Is it fabric?

    1. Thanks Amy!

      Lovely that someone else likes cauliflower rice as much as we do! The tablecloth is from Australia, if you google Aboriginal design images there's some other fantastic designs, all similar but all outstandingly different! They're amazing!

      Have a great weekend!

  4. Congratulations on being part of the Suma Bloggers network :) I love stuffed peppers but have never tried cauliflower rice as the stuffing. Great idea - veggies inside veggies!

    1. Thanks Kari! I love the phrase "veggies inside veggies", I think I might be using that!

  5. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!

  6. Delicious vicky lovely as it is colorful too, kids will love it, thanks for sharing with Hearth and soul blog hop. pinning.

    1. Thank you Swathi, the colours are awesome aren't they?

  7. I was interested to read about the Suma Bloggers Network, Vicky. Congratulations on being chosen! They look like a really wonderful company to work with. Your Stuffed Peppers with Cauliflower Rice look so delicious - i love the addition of the cashews! I haven't tried cauliflower rice yet but I'm definitely about to! I've chosen your post as one of my features in this week's post which will be live in a couple of hours. Thank you so much for sharing with us at the Hearth and Soul hop. Pinning too!

    1. Thank you April, Suma have been around as long as I can remember and it's a great honour to work with them! Cauliflower rice is so simple and delicious, especially if you spice it up, I know you would love it!

  8. Yay! It's so great that you've joined the Suma Blogger's Network! :D Your stuffed peppers recipe looks utterly delicious. I agree with Amy about the tablecloth too. It's truly stunning ♥

    1. Thank you Sharon, I'm very happy to work with Suma! and we really treasure the table cloth, it's awesome, isn't it?

  9. I keep scanning your past blog posts, and finding thing to bookmark for later!! This looks so good! I will have to keep it on hand with my pepper crop growing this spring! ^_^ - www.domesticgeekgirl.com

    1. Thanks Gingi! You must try cauliflower rice! How cool to have a pepper crop, I'd love to be able to grow veggies but the investment isn't worth the outcome - our soil and climate here are terrible!

  10. Stunning colors! So many delicious vegetables in this recipe, this deserves a winning feature for Suma Bloggers Network! PS Loving the fabric…

    1. Thank you Rika! The fabric is from Australia, next time you go back and if you've time check out all the designs, they're beautiful!