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The ingredients needed to cook Stuffed Peppers (Vegan/Vegetarian/Low Carb):
- Use 6 Capsicum/Bell Pepper (lids removed)
- Get Filling/In a Food Processor
- Provide 400 gms Button Mushrooms
- You need Small Head Cauliflower (a rice substitute)
- Provide 1 Medium Onion
- Provide 2 Cloves Garlic
- Take 2 tbs Tomato Paste
- You need 1-2 Sweet Long Peppers
- Provide 1 tbs Mixed Italian Herbs
- You need 2 tsp Sweet Paprika
- You need 1/4 tsp Cayenne or Hot Chili Powder
- Use Handful Parsley
- Get to taste Salt & Pepper
- Provide For The Baking Tray
- Prepare X2 Cans Chpped Tomato or Passata
- Provide Parsley
- Take to taste Salt & Pepper
- You need Olive Oil (to your preference)
Instructions to make Stuffed Peppers (Vegan/Vegetarian/Low Carb):
- 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
- 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)
- Line the baking tray with canned tomatoes, stir in a handful or the stuffing mixture (adds flavour) and parsley.
- 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
- Bake for approx 30mins. Remove and serve (I like to sprinkle with Vegan or non Vegan Parmesan cheese)
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