This recipe was contributed by Dorothy, a wonderful market customer a
good friend, and an excellent cook! For this dish, fresh sweet long peppers are stuffed with cheese and riced cauliflower is added for texture. The star spice for these stuffed peppers is Ras El Hanout, which goes so well with the cheese and cauliflower. It makes an excellent side dish or light meal with extraordinary flavors.
Ingredients:
2 Fresh Sweet (Long) Peppers, cut in half lengthwise, and deseeded
1 cup Whipped Cream Cheese
1/2 cup Riced Cauliflower, cooked and cooled
1 cup Shredded Sharp Cheddar Cheese, divided 2 tsp Ras El Hanout
1 1/2 Tblspns Freeze Dried Chives
1 tsp Garlic Granules
1/2 tsp salt
1/8 tsp pepper
Directions:
Preheat oven to 350 degrees. Soften the peppers by cooking them (all 4 halves cooked at the same time) in the microwave oven for about 2 minutes. Line a small cookie sheet with aluminum foil. In a mixing bowl, combine the cream cheese, cauliflower, 1/2 cup of the cheddar cheese, Ras El Hanout, 1 Tblspn of the Chives, Garlic Granules, salt and pepper. Mix until fully combined. Fill the insides of the 4 cooked pepper halves with the cheese mixture. Place the filled pepper halves onto the lined cookie sheet. Bake the stuffed peppers for 20 minutes in the preheated oven. Remove the peppers from the oven and sprinkle the tops with the reserved 1/2 cup of shredded cheese. Return the peppers to the oven for about 5 minutes or until the cheese is just melted. Remove from the oven, sprinkle
the tops of each pepper with the reserved chives, and serve.
