Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, stuffed peppers (vegan/vegetarian/low carb). It is one of my favorites. This time, I am going to make it a little bit unique. 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook stuffed peppers (vegan/vegetarian/low carb) using 18 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Peppers (Vegan/Vegetarian/Low Carb):
- Prepare 6 Capsicum/Bell Pepper (lids removed)
- Prepare Filling/In a Food Processor
- Take 400 gms Button Mushrooms
- Make ready Small Head Cauliflower (a rice substitute)
- Prepare 1 Medium Onion
- Make ready 2 Cloves Garlic
- Prepare 2 tbs Tomato Paste
- Take 1-2 Sweet Long Peppers
- Take 1 tbs Mixed Italian Herbs
- Make ready 2 tsp Sweet Paprika
- Take 1/4 tsp Cayenne or Hot Chili Powder
- Make ready Handful Parsley
- Get to taste Salt & Pepper
- Take For The Baking Tray
- Get X2 Cans Chpped Tomato or Passata
- Prepare Parsley
- Prepare to taste Salt & Pepper
- Get 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.
Steps 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.
So that is going to wrap it up for this special food stuffed peppers (vegan/vegetarian/low carb) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
