Hey everyone, I hope you’re 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 tasty. This is gonna smell and look delicious.
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) is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have 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)
- Make ready Filling/In a Food Processor
- Prepare 400 gms Button Mushrooms
- Get Small Head Cauliflower (a rice substitute)
- Make ready 1 Medium Onion
- Prepare 2 Cloves Garlic
- Make ready 2 tbs Tomato Paste
- Prepare 1-2 Sweet Long Peppers
- Get 1 tbs Mixed Italian Herbs
- Prepare 2 tsp Sweet Paprika
- Make ready 1/4 tsp Cayenne or Hot Chili Powder
- Prepare Handful Parsley
- Take to taste Salt & Pepper
- Make ready For The Baking Tray
- Take X2 Cans Chpped Tomato or Passata
- Prepare Parsley
- Prepare to taste Salt & Pepper
- Make ready Olive Oil (to your preference)
These vegan stuffed peppers are as delicious as they are pretty. A simple swap out the grain for riced. Stuffed peppers are as versatile as they are healthy. You can really fill them with anything.
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)
Keep 'em veggie or stuff them with rice and ground turkey. And cheese — warm, melty, oozing cheese — is always welcome… unless you're vegan. Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! In each of these places, they're prepared with different. Vegan Italian Stuffed Peppers are an easy, delicious meatless meal full of fresh produce.
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