Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, stuffed peppers (vegan/vegetarian/low carb). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
These Low Carb Stuffed peppers are vegan and gluten-free and some awesome Tex-Mex flavors! A great dish for Meatless Mondays or any other day of the week options! I'm swapping the Rice with the Green Giant Riced Veggies Kohlrabi ®.
Stuffed Peppers (Vegan/Vegetarian/Low Carb) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook stuffed peppers (vegan/vegetarian/low carb) using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Peppers (Vegan/Vegetarian/Low Carb):
- Make ready 6 Capsicum/Bell Pepper (lids removed)
- Take Filling/In a Food Processor
- Make ready 400 gms Button Mushrooms
- Prepare Small Head Cauliflower (a rice substitute)
- Get 1 Medium Onion
- Make ready 2 Cloves Garlic
- Make ready 2 tbs Tomato Paste
- Make ready 1-2 Sweet Long Peppers
- Make ready 1 tbs Mixed Italian Herbs
- Get 2 tsp Sweet Paprika
- Prepare 1/4 tsp Cayenne or Hot Chili Powder
- Make ready Handful Parsley
- Take to taste Salt & Pepper
- Make ready For The Baking Tray
- Take X2 Cans Chpped Tomato or Passata
- Make ready Parsley
- Make ready to taste Salt & Pepper
- Prepare Olive Oil (to your preference)
Track exercise, weight, ketones, blood glucose, and body measurements. Access keto meal plans and articles. When it comes to vegetable keto recipes, I love a good veggie burger, some baked buffalo cauliflower, and these easy keto stuffed bell peppers. But we were asked again and for vegan stuffed peppers.
Instructions to make Stuffed Peppers (Vegan/Vegetarian/Low Carb):
- 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
- 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)
- Line the baking tray with canned tomatoes, stir in a handful or the stuffing mixture (adds flavour) and parsley.
- 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
- Bake for approx 30mins. Remove and serve (I like to sprinkle with Vegan or non Vegan Parmesan cheese)
People told us we wouldn't be able to make good stuffed peppers in a vegan way. That we'd miss the way it melts inside the pepper. But people also told us we'd miss the meat in vegetarian stuffed peppers, and that's certainly not true. Would you like any vegetables in the recipe? Vegan mushroom and tofu stuffed peppers: perfect for a healthy and high protein lunch or dinner!
So that’s going to wrap it up with this exceptional food stuffed peppers (vegan/vegetarian/low carb) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
