Recipe: Yummy Stuffed Peppers (Vegan/Vegetarian/Low Carb)

Stuffed Peppers (Vegan/Vegetarian/Low Carb). Low-Carb Friendly Plant Foods (For Both Vegetarians and Vegans). There is actually a massive variety of low-carb foods from plants. This includes tomatoes , onions , cauliflower, eggplant, bell peppers, broccoli and Brussels sprouts.

A great dish for Meatless options! This Low Carb Vegan Stuffed Pepper is our way to detox :P after indulging. These vegetarian stuffed poblano peppers are stuffed with black beans, red pepper, corn, green peas and onion. You can cook Stuffed Peppers (Vegan/Vegetarian/Low Carb) using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Stuffed Peppers (Vegan/Vegetarian/Low Carb)

1. Prepare 6 of Capsicum/Bell Pepper (lids removed).
2. You need of Filling/In a Food Processor.
3. Prepare 400 gms of Button Mushrooms.
4. It's of Small Head Cauliflower (a rice substitute).
5. Prepare 1 of Medium Onion.
6. Prepare 2 Cloves of Garlic.
7. It's 2 tbs of Tomato Paste.
8. Prepare 1-2 of Sweet Long Peppers.
9. It's 1 tbs of Mixed Italian Herbs.
10. You need 2 tsp of Sweet Paprika.
11. It's 1/4 tsp of Cayenne or Hot Chili Powder.
12. Prepare Handful of Parsley.
13. It's to taste of Salt & Pepper.
14. You need of For The Baking Tray.
15. Prepare of X2 Cans Chpped Tomato or Passata.
16. It's of Parsley.
17. Prepare to taste of Salt & Pepper.
18. You need of Olive Oil (to your preference).

You can add whatever you like in there, actually rice would be a very good option too to make it a complete meal in itself. Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free! Vegan Stuffed Peppers with veggies, Italian herbs and protein rich tempeh makes a hearty and delicious lunch, dinner or meal prep idea! Feel free to use brown rice, quinoa or even farro.

Stuffed Peppers (Vegan/Vegetarian/Low Carb) step by step

1. Ingredients Below (add in or take out whatever you like! I change this slightly every time I make them depending what's in my fridge). Adding chili sauce to the filling and or baking sauce is a winner! Adding Lentils is a good one also & you can't go wrong with some cheese stuffed in the top before you close the lid.
2. In the food processor, combine the Mushrooms, Cauliflower, Garlic, Onion, Sweet Pepper, Spices & Herbs (set a small handful aside to mix in the baking tray sauce).
3. Line the baking tray with canned tomatoes, stir in a handful or the stuffing mixture (adds flavour) and parsley..
4. Cut the tops off the capsicums (if haven't already) & spoon the filling mixture into the capsicums. Replace the lid and place in tray of sauce.
5. Bake for approx 30mins. Remove and serve (I like to sprinkle with Vegan or non Vegan Parmesan cheese).

For a low-carb option, make these Italian vegan stuffed peppers without rice using cauliflower rice instead. These protein-packed vegetarian stuffed peppers are a delicious way to showcase seasonal bell peppers. They're weeknight-friendly, made These stuffed peppers are best served warm from the oven, topped with sour cream, cilantro, and a fresh squeeze of lime. You won't feel like you're watching what you eat with these meals! It's so convenient to have a list of tried and true vegan recipes when you need dinner inspiration.

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