Here’s yet another Greek favorite. We had to improvise a bit here to get its taste acceptable at 120 calories, and still feel authentic.
* 4 large tomatoes
* 4 medium-sized green ball peppers
* 250 gr of “riced” cauliflower (or rice)
* 50 gr finely chopped button mushrooms
* a small bunch of greens, chopped
* 1 leek, finely chopped
* chopped parsley, onion and garlic
* salt, pepper, oregano
1. With a knife cut the upper part of the tomato horizontally (see picture). Do the same for the ball pepper.
2. With a tablespoon dig out the tomato’s flesh, chop it finely, and place it in a frying pan. Do the same for the pepper’s spores and internal flesh, but instead throw these away.
3. In the pan that holds the tomato’s flesh, add mushrooms, leek, parsley, onion, garlic, salt, greens, pepper, oregano. Add 1 cup of water (or bone broth), and cook in high heat until the sauce is thickened. Remove from heat and mix well with the cauliflower.
4. Preheat the oven at 400F (200C). With the spoon fill up the internal part of the tomato and pepper with the pan’s contents. Place them in a small oven dish with half a glass of hot water, and bake them until the “rice” is cooked through.