Stuffed red pimentos with cauliflower couscous — Meal
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Macros (per serving)

Fat

52%

(10 g)

Protein

10%

(5 g)

Carbs

38%

(18 g)

14 g Net,

4 g Fiber

187 Calories (per serving)

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Stuffed red pimentos with cauliflower couscous

By Meal.com

Perfect as lunch, snack or at anytime of the day. TIP: While you're at it make some extra cauliflower couscous and fill a pimentos (or normal pepper) to take to work with you for lunch.

Ingredients

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Cauliflower

12 piece

Coconut oil

2 Tbsp

Onion

1 piece

Garlic

1 clove

Fresh parsley

3 Tbsp

Spring onion

2 pieces

Cinnamon

12 tsp

Beef broth

100 ml

Raisins

1 hand

Pumpkin seeds

1 hand

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

15 min

1

Snipper the onion and finely chop the parsley. Cut the cauliflower into florets, the spring onions into rings and roast the pumpkin seeds.

2

Use a food processor to make the cauliflower "couscous".

3

Melt the coconut oil in a frying pan and glaze the garlic and onion.

4

Add the cauliflower couscous, parsley, spring onions and cinnamon and mix thoroughly.

5

Add the beef broth and cook the cauliflower couscous, stirring continuously, for about 15 minutes.

6

Season to taste with salt and pepper, stir the pumpkin seeds and raisins into the mixture and heat through.

7

Cut the red pimentos lengthways and fill with the couscous.

8

You can eat them as they are or wrap them in aluminum foil to take with you.

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Details

Allergens

Seeds

Diet

Paleo

Course

Lunch, Snack, Side dish

Cooking equipment

Food processor

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