Stuffed Sweet Peppers

Prep time:
10 mins
Cook time:
35 mins
Total time:
50 mins


5,6 sweet long peppers

2 capsicums ( any color)

2 tablespoon olive oil (plus extra)

1 cup fresh kale leaves (finely chopped)

1 tablespoon dish delicious blend

salt & pepper to taste

2 cups grated cauliflower

425 grams chili beans ( mild )

1 tablespoon garlic infused avocado oil

1/4 cup chopped nuts ( Pine nuts, almonds )

2 tablespoon chopped coriander


This low carb sweet pepper recipe is one of my favorite to make specially in winter as it takes less effort in kitchen and looks incredible when serving. Using dish delicious blend brings a beautiful flavor to this recipe and lets face it, no one wants to be busy with complicated recipes these days that’s why my Dish Delicious blend comes handy as it cuts down your time in kitchen no need to add multiple seeds to bring out punch of flavors. Its a one stop shop when it comes to creating any recipe and at the same time presenting a gorgeous looking dish for your family and feeling proud of yourself. I am sure you will love making this recipe .Do share your feedback on my Instagram or Facebook page when I upload this. I also add tiny video on Instagram for you all to have a look how to prepare it. Hope you enjoy watching and making this for your family and friends. Do share your feedback in comment section if you have any questions regrading this recipe .


Preheat oven at 240 degrees

Add olive oil in a pan over low medium heat, add diced capsicums cook for few minutes then add fresh chopped kale cook for few seconds mixing it well then add dish delicious blend and cook for 1 more minute, add salt and pepper at this stage according to your taste. once everything is combined and aroma starts coming through add grated cauliflower mix it well and cook until cauliflower gets mushy ( don’t stress about cooking it too much as it will get cooked while roasting ) Add chili beans, mix well until everything get combined .

At this stage check your flavors , add salt pepper and garlic infused avocado or olive oil ,If you don’t have garlic infused avocado oil or allergic to avocado oil , don’t stress add 2, 3 finely chopped garlic cloves when adding diced capsicums or use garlic infused olive oil.

Once done add  pine nuts , almonds , coriander leaves  give a good mix until well combined and keep it aside to cool until you prep your peppers

wash and pat dry peppers, cut through the center leaving enough space on the side , top and bottom , its pretty easy to do. Pull out seeds and ribs from inside and clean it thoroughly if you don’t like seeds , generally seeds of sweet peppers are not spicy at all so even if few are left in there it should not matter.

Drizzle olive oil inside of peppers and start filling peppers with cauliflower mixture all the way to the top

Place them on to the the roasting tray drizzle generous amount of olive oil on top and roast for 20-25 minutes until pepper starts to wrinkle and becomes soft and tender

Once done garnish it with coriander leaves , hemp seeds, drizzle some coconut cream and serve warm




You can choose to add any cheese of your choice, If you don’t like peppers you can swap peppers with big size kumara

If you don’t find big peppers , use small  sweet peppers instead they are easily available in all stores all season

You can choose mashed potatoes if you don’t like cauliflower but it wont be a low carb recipe then

The remaining oil you see on the tray I like to keep it in my jar in airtight container and use it when making fried rice or making dal

I don’t like using foil on my roasting tray for this reason I love using infused oil coming through peppers in this recipe so don’t shy away when you have to drizzle extra olive oil you get delicious infused oil


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