How to Make Perfect Stuffed Peppers (Vegan/Vegetarian/Low Carb)

Stuffed Peppers (Vegan/Vegetarian/Low Carb). I've been looking for ways to use up our ground venison burger. My husband enjoys hunting and the start of the season is less Stuffed vegetables make great low carb meals. Other ideas are taco stuffed yellow squash and zucchini boats.

There is actually a massive variety of low-carb foods from plants. This includes tomatoes, onions, cauliflower, eggplant, bell peppers, broccoli and Brussels sprouts. Fruits: Berries like strawberries and blueberries can be eaten. You can have Stuffed Peppers (Vegan/Vegetarian/Low Carb) using 18 ingredients and 5 steps. Here is how you cook it.

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

1. You need 6 of Capsicum/Bell Pepper (lids removed).
2. Prepare of Filling/In a Food Processor.
3. It's 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. You need 2 tbs of Tomato Paste.
8. It's 1-2 of Sweet Long Peppers.
9. It's 1 tbs of Mixed Italian Herbs.
10. Prepare 2 tsp of Sweet Paprika.
11. It's 1/4 tsp of Cayenne or Hot Chili Powder.
12. You need Handful of Parsley.
13. You need to taste of Salt & Pepper.
14. You need of For The Baking Tray.
15. You need of X2 Cans Chpped Tomato or Passata.
16. Prepare of Parsley.
17. Prepare to taste of Salt & Pepper.
18. Prepare of Olive Oil (to your preference).

These vegan stuffed peppers are as delicious as they are pretty. A simple swap out the grain for riced. 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.

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).

For a low-carb option, make these Italian vegan stuffed peppers without rice using cauliflower rice instead. Stuffed peppers are as versatile as they are healthy. You can really fill them with anything. Keep 'em veggie or stuff them with rice and ground turkey. And cheese — warm, melty, oozing cheese — is always welcome… unless you're vegan.