Stuffed vegetables and leaf rolls
This grain-free take on Balkan-style stuffed peppers is filled with tuna and cauliflower rice and cooks quickly in a pressure cooker. The fish-forward, low-carbohydrate filling makes this a heart-friendly snack.
Sauté the onion in half the olive oil for 6 minutes, until softened. Add the cauliflower and sauté for 4 minutes more. Stir in the tuna, grated tomato, and salt.
Fill the hollowed-out peppers with the mixture and place their tops back on.
Stand the peppers upright in the pressure cooker. Add the remaining olive oil and the water, then lock the lid. When the cooker reaches pressure, reduce the heat and cook for 15 minutes. Let the pressure release naturally before serving.
Do not overprocess the cauliflower rice, or it will become watery and loosen the filling. Stand the peppers upright in the pressure cooker to keep the filling from spilling out as it cooks. Allergen: Contains fish.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.