Cook4me+ Stuffed Peppers

• 120 g cauliflower rice
• 120 ml boiling water
• 3 red capsicum(s), halved and deseeded
• 75 g feta, cut into small cubes
• 75 g sun-dried tomatoes, chopped
• 3 tbsp parlsey, finely chopped
• 60 g green olives

Prepare the ingredients.

In a bowl, combine cauliflower rice, feta, sun-dried tomatoes, parsley and olives.

Fill the capsicum halves with the mixture.

Place the filled capsicum halves into the steaming basket with 300ml of water in the bowl. Cover the peppers with foil.

Cooking time: 5 min.

Serve with low-carb bread and butter.