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

Stuffed Peppers (Vegan/Vegetarian/Low Carb). 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 ®.

These vegetarian peppers are also incredibly fresh, delicious without any dairy. These beautiful Stuffed Peppers are filled with Mediterranean flavors and cauliflower rice, making them a delicious low carb keto friendly and vegetarian meal! Stuffed Peppers Different varieties of stuffed peppers with all kinds of fillings and flavors can be found all around the world. 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. You need 400 gms of Button Mushrooms.
4. Prepare of Small Head Cauliflower (a rice substitute).
5. Prepare 1 of Medium Onion.
6. It's 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. It's 2 tsp of Sweet Paprika.
11. You need 1/4 tsp of Cayenne or Hot Chili Powder.
12. It's Handful of Parsley.
13. It's to taste of Salt & Pepper.
14. Prepare of For The Baking Tray.
15. Prepare of X2 Cans Chpped Tomato or Passata.
16. Prepare of Parsley.
17. You need to taste of Salt & Pepper.
18. You need of Olive Oil (to your preference).

Stuffed bellpepper with cauliflower rice is a minimalist recipe that you should never miss out. A healthy alternative stuffed with beller peppers, you'll surely get hungry all over again and try it out. This is perfectly stuffed with olive oil, small white onion, salt, pepper, celery, garlic, cauliflower, bell pepper and shredded cheese. Make a delicious and healthy dinner with these low-carb vegetarian recipes.

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).

You'll get a filling meal with fewer carbohydrates and more servings of veggies. Recipes like Spanakopita Stuffed Peppers and Mushroom & Tofu Stir-Fry are tasty. With summer here, low-carb recipes are definitely in high demand. But we were asked again and for vegan stuffed peppers. People told us we wouldn't be able to make good stuffed peppers in a vegan way.