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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, stuffed peppers (vegan/vegetarian/low carb). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Stuffed Peppers (Vegan/Vegetarian/Low Carb) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Stuffed Peppers (Vegan/Vegetarian/Low Carb):
  1. Make ready 6 Capsicum/Bell Pepper (lids removed)
  2. Get Filling/In a Food Processor
  3. Take 400 gms Button Mushrooms
  4. Make ready Small Head Cauliflower (a rice substitute)
  5. Take 1 Medium Onion
  6. Prepare 2 Cloves Garlic
  7. Take 2 tbs Tomato Paste
  8. Prepare 1-2 Sweet Long Peppers
  9. Make ready 1 tbs Mixed Italian Herbs
  10. Prepare 2 tsp Sweet Paprika
  11. Take 1/4 tsp Cayenne or Hot Chili Powder
  12. Make ready Handful Parsley
  13. Prepare to taste Salt & Pepper
  14. Take For The Baking Tray
  15. Take X2 Cans Chpped Tomato or Passata
  16. Make ready Parsley
  17. Take to taste Salt & Pepper
  18. Make ready Olive Oil (to your preference)
Instructions to make Stuffed Peppers (Vegan/Vegetarian/Low Carb):
  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)

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