Stuffed Peppers (Autumn Digestion Guide)

Ingredients:

1 medium head cauliflower
4 large bell peppers
1 cup cherry tomatoes, halved 1 leek
1⁄2 bunch cilantro
1 small head romaine lettuce

Instructions:

Preheat oven to 400 °F (200 °C). Halve peppers, remove seeds, and bake briefly. Pulse cauliflower into rice-like texture. Sauté leek, add cauliflower rice and tomatoes, cook until golden. Fill peppers, bake until softened. Serve with romaine lettuce and chopped cilantro.

Benefits:

A light and flavorful baked dish with cauliflower rice and cilantro.