Recipe: Appetizing 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 have Stuffed Peppers (Vegan/Vegetarian/Low Carb) using 18 ingredients and 5 steps. Here is how you cook it.

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

1. You need 6 of Capsicum/Bell Pepper (lids removed).
2. Prepare of Filling/In a Food Processor.
3. Prepare 400 gms of Button Mushrooms.
4. You need of Small Head Cauliflower (a rice substitute).
5. Prepare 1 of Medium Onion.
6. Prepare 2 Cloves of Garlic.
7. You need 2 tbs of Tomato Paste.
8. You need 1-2 of Sweet Long Peppers.
9. Prepare 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. Prepare to taste of Salt & Pepper.
14. It's of For The Baking Tray.
15. Prepare of X2 Cans Chpped Tomato or Passata.
16. You need of Parsley.
17. You need to taste of Salt & Pepper.
18. Prepare 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. 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. For a low-carb option, make these Italian vegan stuffed peppers without rice using cauliflower rice instead.

Stuffed Peppers (Vegan/Vegetarian/Low Carb) instructions

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).

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. Vegan Italian Stuffed Peppers are an easy, delicious meatless meal full of fresh produce. Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free! These delicoius vegetarian stuffed peppers are made low carb by subbing regular rice for cauliflower rice!

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