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

Stuffed Peppers (Vegan/Vegetarian/Low Carb).

Stuffed Peppers (Vegan/Vegetarian/Low Carb) You can cook Stuffed Peppers (Vegan/Vegetarian/Low Carb) using 18 ingredients and 5 steps. Here is how you achieve that.

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

  1. You need 6 of Capsicum/Bell Pepper (lids removed).
  2. You need of Filling/In a Food Processor.
  3. You need 400 gms of Button Mushrooms.
  4. It’s of Small Head Cauliflower (a rice substitute).
  5. You need 1 of Medium Onion.
  6. It’s 2 Cloves of Garlic.
  7. You need 2 tbs of Tomato Paste.
  8. It’s 1-2 of Sweet Long Peppers.
  9. You need 1 tbs of Mixed Italian Herbs.
  10. You need 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. It’s of For The Baking Tray.
  15. It’s of X2 Cans Chpped Tomato or Passata.
  16. It’s of Parsley.
  17. You need to taste of Salt & Pepper.
  18. Prepare of Olive Oil (to your preference).

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).

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