Recipe: Yummy Stuffed Peppers (Vegan/Vegetarian/Low Carb)

Stuffed Peppers (Vegan/Vegetarian/Low Carb). Low-Carb Friendly Plant Foods (For Both Vegetarians and Vegans). There is actually a massive variety of low-carb foods from plants. This includes tomatoes, onions, cauliflower, eggplant, bell peppers, broccoli and Brussels sprouts.

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. I've been looking for ways to use up our ground venison burger. 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. Prepare 6 of Capsicum/Bell Pepper (lids removed).
2. It's 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. It's 2 Cloves of Garlic.
7. You need 2 tbs of Tomato Paste.
8. You need 1-2 of Sweet Long Peppers.
9. It's 1 tbs of Mixed Italian Herbs.
10. Prepare 2 tsp of Sweet Paprika.
11. Prepare 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. You need to taste of Salt & Pepper.
18. Prepare of Olive Oil (to your preference).

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. Or, you can stuff pepper rings. These vegetarian stuffed poblano peppers are stuffed with black beans, red pepper, corn, green peas and onion.

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

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).

You can add whatever you like in there, actually rice would be a very good option too to make it a complete meal in itself. 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.