Lemony rice-stuffed peppers with roasted cauliflower, fennel, feta, and dill from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 288) by Sarah Grueneberg and Kate Heddings

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Calabrian chile hot sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions or white onions for red onions; orange bell peppers, yellow bell peppers, or long sweet peppers for red bell peppers; extra-virgin olive oil for lemon extra-virgin olive oil; and risotto for the book's "Maria Nava's lemon olive oil risotto". See recipe for variations.

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