Recipe of Speedy Stuffed Peppers (Vegan/Vegetarian/Low Carb)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, stuffed peppers (vegan/vegetarian/low carb). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Stuffed Peppers (Vegan/Vegetarian/Low Carb) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something that I have loved my whole life.

To begin with this recipe, we have to 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):

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

Steps 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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