Easiest Way to Cook Perfect Stuffed Peppers (Vegan/Vegetarian/Low Carb)

Stuffed Peppers (Vegan/Vegetarian/Low Carb). 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. For a low-carb option, make these Italian vegan stuffed peppers without rice using cauliflower rice instead.

Italian stuffed peppers get a vegan twist. These peppers use a homemade, yet simple, marinara. Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! You can have 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. Prepare of Small Head Cauliflower (a rice substitute).
5. You need 1 of Medium Onion.
6. You need 2 Cloves of Garlic.
7. Prepare 2 tbs of Tomato Paste.
8. Prepare 1-2 of Sweet Long Peppers.
9. Prepare 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. It's Handful of Parsley.
13. It's to taste of Salt & Pepper.
14. Prepare 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. You need of Olive Oil (to your preference).

In each of these places, they're prepared with different. These vegan stuffed peppers with rice are super easy to make and they are so delicious! Expect for the vegan ground meat and the vegan cheese, this recipe calls for very basic ingredients. However, these days you should also be able to find vegan cheese and vegan ground meat in most grocery.

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).

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. Frequently Asked Questions About Stuffed Peppers.