Spicy cauliflower stuffed peppers with thyme roasted vitoria vine tomatoes

I love a foody challenge, especially when it’s putting together something that’s low carb, to help keep my blood sugars balanced. I’ve added prawns to this dish, but you can easily omit to create this as a vegetarian dish. The roasted tomatoes are a must with this dish as it helps balance the flavours really well. 

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3 whole peppers
200g cauliflower rice
2 handfuls of chopped spinach 
2 tbsp olive oil 
1/2 tsp salt (I prefer less salt)
1/2 tsp pepper
1 1/2 tsp Cajun spice seasoning (or according to your taste)
1 tsp garlic granules 
Juice of 1/2 lemon 
Water

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150g vitoria cherry vine tomatoes 
1/2 tsp dried thyme 
Pinch of salt 
Pinch of pepper
Pinch of garlic granules
Olive oil 

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Add the Cajun spice, garlic granules, salt and pepper to olive oil, and warm through, making sure not to burn the spices. Next add the cauliflower rice and stir through the spice mix over low to medium heat for 5 minutes. Add chopped spinach and stir fry for another 3-4 minutes. Add a little water to help it along if it seems a little dry. Add the juice of 1/2 lemon and stir through. Turn off the heat. 

Remove the tops and inner seeds from peppers and fill with the cauliflower mixture. Place in a baking tray and lightly drizzle with olive oil. 

Coat the tomatoes with olive oil, dried thyme, garlic granules, salt and pepper. Add these to the baking tray. Place the stuffed peppers and tomatoes in the oven on 180 for 30 minutes. 

Add some fresh coriander when serving, as this really elevates the flavours further. 

Enjoy! 😀