Easiest Way to Prepare Award-winning Stuffed Peppers (Vegan/Vegetarian/Low Carb)

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

Stuffed Peppers (Vegan/Vegetarian/Low Carb) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have stuffed peppers (vegan/vegetarian/low carb) using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Peppers (Vegan/Vegetarian/Low Carb):

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