Unicorn Meat Stuffed Bell Peppers
Prep time
Cook time
Total time
Cuisine: Vegetarian / Vegan
Serves: 2 to 4 portions
  • 1- 2 big garlic cloves, minced
  • 1 small yellow onion, finally chopped
  • ½ tablespoon of avocado oil
  • 1 tightly packed cup of carrot "rice"
  • 1 tightly packed cup of cauliflower "rice"
  • 1 tightly packed and slightly hooping cup of unicorn meat
  • 2½ cup of strained tomatoes (1 bottle of 660 ml)
  • 2 teaspoons of paprika
  • ½ teaspoon of turmeric
  • 1 tightly packed tablespoon of chopped cilantro
  • Black pepper to taste
  • 2 to 4 bell peppers
  1. - Pre-heat your oven at 400, line a parchment paper on a baking sheet.
  2. - Cut the bell peppers in half, empty them and prep them ready to receive the filling. Brush with oil inside and out, turn open side down on a parchment paper and put for 30 minutes in your pre-heated oven.
  3. - On the stove top on medium/high heat. Heat the oil, onion and garlic for 2 minutes in a non stick pan (counter start once you hear a sizzle)
  4. - Add the carrot + cauliflower (cook for an extra 2 minutes)
  5. - Add the unicorn meat + strained tomatoes and lower the heat to medium/low and cook for 15 minutes
  6. - Fill up each bell pepper cavities with the filling, top with gruyere cheese or any dairy free vegan approve cheese / put back in the oven for 10 minutes
  7. - Broil the top for 2-3 minutes or until the cheese has a nice grilled colour.
Recipe by Zesty & Spicy at https://zestyandspicy.com/popular_diets/vegetarian/unicorn-meat-stuffed-bell-peppers/