Step-by-Step Guide to Prepare Super Quick Homemade Stuffed Peppers (Vegan/Vegetarian/Low Carb)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, stuffed peppers (vegan/vegetarian/low carb). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Stuffed Peppers (Vegan/Vegetarian/Low Carb) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. 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):

1. Make ready 6 Capsicum/Bell Pepper (lids removed)
2. Get Filling/In a Food Processor
3. Take 400 gms Button Mushrooms
4. Prepare Small Head Cauliflower (a rice substitute)
5. Prepare 1 Medium Onion
6. Take 2 Cloves Garlic
7. Prepare 2 tbs Tomato Paste
8. Prepare 1-2 Sweet Long Peppers
9. Make ready 1 tbs Mixed Italian Herbs
10. Take 2 tsp Sweet Paprika
11. Get 1/4 tsp Cayenne or Hot Chili Powder
12. Take Handful Parsley
13. Take to taste Salt & Pepper
14. Take For The Baking Tray
15. Make ready X2 Cans Chpped Tomato or Passata
16. Prepare Parsley
17. Get to taste Salt & Pepper
18. Get Olive Oil (to your preference)

Instructions to make Stuffed Peppers (Vegan/Vegetarian/Low Carb):

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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