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Stuffed Peppers (Vegan/Vegetarian/Low Carb). Great recipe for Stuffed Peppers (Vegan/Vegetarian/Low Carb). I change this slightly every time I make them depending what's in my. Slice the tops off the peppers, remove the seeds, trim or snip off the inner ribs.

A great dish for Meatless Mondays or any other day of the week options! I'm swapping the Rice with riced veggies. These stuffed peppers will provide the nutrition you need for a healthy, balanced meal! 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. It’s 6 of Capsicum/Bell Pepper (lids removed).
  2. You need of Filling/In a Food Processor.
  3. Prepare 400 gms of Button Mushrooms.
  4. It’s of Small Head Cauliflower (a rice substitute).
  5. Prepare 1 of Medium Onion.
  6. You need 2 Cloves of Garlic.
  7. It’s 2 tbs of Tomato Paste.
  8. It’s 1-2 of Sweet Long Peppers.
  9. It’s 1 tbs of Mixed Italian Herbs.
  10. You need 2 tsp of Sweet Paprika.
  11. Prepare 1/4 tsp of Cayenne or Hot Chili Powder.
  12. Prepare Handful of Parsley.
  13. It’s to taste of Salt & Pepper.
  14. It’s of For The Baking Tray.
  15. It’s of X2 Cans Chpped Tomato or Passata.
  16. You need of Parsley.
  17. You need to taste of Salt & Pepper.
  18. It’s of Olive Oil (to your preference).

You need of Filling/In a Food Processor. 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.

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).

Low carb vegetarian stuffed peppers are a fabulous way to use up (or hide!) lots of veggies in one delicious, re-heatable dish. I had a bag of the Trader Joe's Cauliflower rice that I used for this recipe. Keto stuffed peppers are a low carb take on the classic stuffed vegetable! To make this dish, all you need is to make the tuna salad mixture, stuff them in the bell peppers, add provolone cheese, then broil. Add the black beans, diced tomatoes, salsa, salt, garlic powder, chili powder, black pepper and cream cheese and stir until the cream cheese melts.

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