This recipe contains cauliflower rice, an alternative to grain rice or couscous, which I used to use when making stuffed peppers. Cauliflower rice is a perfect way to feel the texture of regular rice but it’s totally wheat and grain free. For me, it’s an easy way to stay Paleo and is incredibly easy to make. I really hope you enjoy it.
Making the Indian paste
I’ve paired sweet juicy red peppers with lean pork loin steaks and created a warm spiced Indian style paste. These are spices and herbs I regularly have in my kitchen cupboard so whilst somewhat of an experiment, I was quietly confident they would taste just great together. This dish is neither too spicy nor bland in the slightest. I’ve used no salt or pepper and would encourage you not to add these.
If you do have a blender, mini chopper, or food processor you can use this for the Indian paste, so won’t necessarily need to purée any garlic, shaving off a good 15 minutes from your time in the kitchen. I prefer making a garlic purée as it gives a different taste to chopped garlic, slightly smoky almost. You’ll see how very simple it is to make garlic purée in the recipe below!
Let’s get cooking!
- 1 Red Pepper
- 1 Medium Cauliflower
- 4 Pork Loin Steaks
- 1/2 tsp of Paprika
- 1/2 tsp of Tumeric
- 1/2 tsp of Cayenne Pepper
- Seeds from 3 Cardamon pods
- Juice from 1/2 a lime
- 3 Garlic cloves (ideally puréed - see below)
- A good handful, approx 10g of fresh coriander. Or 1 tsp of ground coriander
- 3 tsp of oil (I've used red palm oil)
- Heat your oven to 200°C, 400°F, or gas mark 6.
- Take 3 large garlic cloves and place on a baking tray, do not peel these, or use any oil.
- Bake for around 15 minutes then remove from the oven and set aside.
- Cut the red pepper in half, length ways.
- Remove the seeds and pith.
- Place in a baking tray and cook for 10 minutes, when done set aside.
- Whilst these are baking, you can make the Indian paste for your pork.
- In a bowl mix all spices above.
- Roughly chop the coriander and add to the bowl.
- Squeeze over half a lime.
- Add 3 tsp of oil.
- Peel the garlic cloves you've just cooked and squeeze in the purée.
- Place the Pork loin steaks on a foil lined baking tray.
- Spoon the paste evenly across the steaks and cook for 15 minutes.
- Whilst the Pork is cooking, make your cauliflower rice.
- Shave the cauliflower florets into a bowl.
- Add 2 tsps of oil and mix, lightly coating the cauliflower rice.
- Heat a frying pan and cook for appox 5 minutes. This should brown the cauliflower rice but not burn it.
- Fill the red pepper with your cauliflower rice.
- Place back in the oven for 5 minutes.
- Place the indian pork loin steaks on a plate and pair them with your stuffed red pepper.
- Garnish with a few fresh coriander leaves.
An easier method for making Cauliflower rice
If you have a food processor, use this to create cauliflower rice. It will be much more consistent!
After shaving the cauliflower into a bowl, I’d not done a particularly great job and ended up emptying it onto a board and giving it a good chop. It still looked a little bit like popcorn, don’t you think?
Indian pork loin steaks with cauliflower rice stuffed peppers
Here’s how it turned out:
So… will you make this dish? If you do, let me know how it turns out and what your taste buds report. I’m open to hear any changes to the recipe, so if you’ve improved it, do tell me :).