How to Make Award-winning Stuffed Peppers (Vegan/Vegetarian/Low Carb)

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive 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 well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this 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 can achieve that.

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

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