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

Stuffed Peppers (Vegan/Vegetarian/Low Carb). Low-Carb Friendly Plant Foods (For Both Vegetarians and Vegans). This includes tomatoes, onions, cauliflower, eggplant, bell peppers, broccoli and Brussels sprouts. Fruits: Berries like strawberries and blueberries can be eaten.

This Low Carb Vegan Stuffed Pepper is our way to detox :P after indulging. Burrito Stuffed Peppers With Cashew Cheese: If you're trying to steer clear of too many carbs, spooning your meatless burrito mix into a pepper is the way to go. 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. Prepare of Filling/In a Food Processor.
3. It's 400 gms of Button Mushrooms.
4. It's of Small Head Cauliflower (a rice substitute).
5. Prepare 1 of Medium Onion.
6. It's 2 Cloves of Garlic.
7. You need 2 tbs of Tomato Paste.
8. Prepare 1-2 of Sweet Long Peppers.
9. You need 1 tbs of Mixed Italian Herbs.
10. It's 2 tsp of Sweet Paprika.
11. You need 1/4 tsp of Cayenne or Hot Chili Powder.
12. Prepare Handful of Parsley.
13. You need to taste of Salt & Pepper.
14. Prepare of For The Baking Tray.
15. You need of X2 Cans Chpped Tomato or Passata.
16. It's of Parsley.
17. It's 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. And there's some cumin, cayenne, paprika and my favorite ancho. 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) 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).

For a low-carb option, make these Italian vegan stuffed peppers without rice using cauliflower rice instead. I've been looking for ways to use up our ground venison burger. My husband enjoys hunting and the start of the season is less Stuffed vegetables make great low carb meals. Other ideas are taco stuffed yellow squash and zucchini boats. Or, you can stuff pepper rings.