Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, stuffed peppers (vegan/vegetarian/low carb). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Stuffed Peppers (Vegan/Vegetarian/Low Carb) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook stuffed peppers (vegan/vegetarian/low carb) using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Stuffed Peppers (Vegan/Vegetarian/Low Carb):
- Prepare 6 Capsicum/Bell Pepper (lids removed)
- Take Filling/In a Food Processor
- Make ready 400 gms Button Mushrooms
- Get Small Head Cauliflower (a rice substitute)
- Take 1 Medium Onion
- Make ready 2 Cloves Garlic
- Prepare 2 tbs Tomato Paste
- Take 1-2 Sweet Long Peppers
- Make ready 1 tbs Mixed Italian Herbs
- Get 2 tsp Sweet Paprika
- Make ready 1/4 tsp Cayenne or Hot Chili Powder
- Take Handful Parsley
- Get to taste Salt & Pepper
- Take For The Baking Tray
- Make ready X2 Cans Chpped Tomato or Passata
- Take Parsley
- Prepare to taste Salt & Pepper
- Get Olive Oil (to your preference)
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. Vegan stuffed peppers with packed with quinoa - and loads of flavour.
Instructions to make 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)
Full of protein and with clear instructions in easy steps. But people also told us we'd miss the meat in vegetarian stuffed peppers, and that's certainly not true. In fact, we get told a lot of rubbish a lot of time. These vegetarian stuffed poblano peppers are stuffed with black beans, red pepper, corn, green peas and onion. 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.
So that’s going to wrap it up with this exceptional food stuffed peppers (vegan/vegetarian/low carb) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
