Stuffed Peppers (Vegan/Vegetarian/Low Carb) - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Stuffed Peppers (Vegan/Vegetarian/Low Carb)! A quick and easy dinner that is ready in under 25 minutes!
You can cook Stuffed Peppers (Vegan/Vegetarian/Low Carb) with 18 Ingredients and 5 steps. See the following guide!
Ingredients for Stuffed Peppers (Vegan/Vegetarian/Low Carb):
- 6 Capsicum/Bell Pepper (lids removed).
- Filling/In a Food Processor.
- 400 gms Button Mushrooms.
- Small Head Cauliflower (a rice substitute).
- 1 Medium Onion.
- 2 Cloves Garlic.
- 2 tbs Tomato Paste.
- 1-2 Sweet Long Peppers.
- 1 tbs Mixed Italian Herbs.
- 2 tsp Sweet Paprika.
- 1/4 tsp Cayenne or Hot Chili Powder.
- Handful Parsley.
- to taste Salt & Pepper.
- For The Baking Tray.
- X2 Cans Chpped Tomato or Passata.
- Parsley.
- to taste Salt & Pepper.
- Olive Oil (to your preference).
Step by step how to cook 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).
