Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, stuffed peppers (vegan/vegetarian/low carb). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Stuffed Peppers (Vegan/Vegetarian/Low Carb) is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something that I’ve loved my entire life. They’re fine and they look wonderful.
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.
To begin with this particular 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)
- Make ready 1 Medium Onion
- Make ready 2 Cloves Garlic
- Prepare 2 tbs Tomato Paste
- Get 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
- Take 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
- 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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