Cauliflower Stuffed Mini Sweet Pepers

This is a healthier version of stuffed peppers.  I have also made this filling replacing the cauliflower with couscous and sometimes pastina.

• Olive oil
• 2 garlic cloves, minced
• ½ onion, diced
• 12 oz. riced cauliflower
• ¼ c fresh parsley, chopped
• 8 fresh basil leaves, chopped
• 1¼ c tomatoes, chopped
• ½ c pecorino cheese, grated
• 1 c fontina cheese, shredded
• 1/4 c toasted pignoli nuts
• salt and pepper to taste
• 12 – 15 mini tri-colored sweet long peppers, halved and seeds removed

Preheat oven to 400 degrees.

Place foil on a baking sheet, drizzle with a little olive oil and set aside.

Place some olive oil in a skillet, add garlic and onion and cook over medium heat for three minutes.  Stir in the cauliflower.  Add the parsley, basil, tomatoes, cheeses, nuts and salt and pepper, mixing until all combined.  Cook for three minutes.    Let it cool slightly.

Drizzle the inside of the pepper halves with a little olive oil and fill with the cauliflower rice.  Place them on the prepared baking sheet.   Bake for twenty minutes.  Garnish with chopped parsley.