This can be vegetarianised (we’re not only creating new food but new words too!!) by omitting the beef and for those of you not strictly following the Paleo lifestyle, a sprinkling of cheese goes down a treat.
- 200g Beef kofta (Kofta is minced beef or lamb with salt, spices, herbs & onion readily available in the UAE but not so common in other parts of the world, minced beef with your own spices works just as well and probably a better option as cheap kofta is sometimes mixed with flour)
- 2 large bell peppers / capsicums
- 2 large flat field mushrooms
- 1/2 head of cauliflower
- 1 large carrot
- 1 onion
- 4 cloves of garlic
- spring onion
- 2 tomatoes
- 1 sprig of mint
- salt/pepper to taste
Cut the cauliflower into florets and dice the carrot then whizz it up the the food processor (note: if you dont have a food processor you can also grate the cauliflower, it works surprisingly well) we’re looking for a more cous-cous consistency rather than rice texture so just blend it a little longer.
Next sauté the diced onion and garlic in a wok or non-stick sauce pan for a few minutes in olive oil. Add the ‘cous-cous’ then a few minutes later add the spiced minced beef. Stir-fry for a few minutes then add the diced mushrooms, spring onion and finally some mint.
Taste it and flavour it as necessary then cut the tops off your bell peppers and stuff them 3/4 of the way full. Khalid had an ingenious idea to make the pepper stand up straight by fashioning tin-foil bases as my ‘cut-the-bottom-off’ method would have left a gaping hole in the bottom of one of them!!
We had two large field mushrooms begging to be stuffed as well so feel free to do the same.
Lastly finely dice the tomatoes and spoon it on top of the stuffing to that they will melt into a a bit of a sauce in the oven.
Bake in a pre heated oven of 180 degrees until the pepper is cooked. Your filing is actually already cooked but can stay as long or as short as you like. Peppers can be eaten raw so the cooking time will really vary on your preference.