Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stuffed peppers (vegan/vegetarian/low carb). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Stuffed Peppers (Vegan/Vegetarian/Low Carb) is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Stuffed Peppers (Vegan/Vegetarian/Low Carb) is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Get 6 Capsicum/Bell Pepper (lids removed)
2. Prepare Filling/In a Food Processor
3. Prepare 400 gms Button Mushrooms
4. Get Small Head Cauliflower (a rice substitute)
5. Make ready 1 Medium Onion
6. Prepare 2 Cloves Garlic
7. Take 2 tbs Tomato Paste
8. Take 1-2 Sweet Long Peppers
9. Make ready 1 tbs Mixed Italian Herbs
10. Take 2 tsp Sweet Paprika
11. Take 1/4 tsp Cayenne or Hot Chili Powder
12. Take Handful Parsley
13. Get to taste Salt & Pepper
14. Get For The Baking Tray
15. Take X2 Cans Chpped Tomato or Passata
16. Take Parsley
17. Get to taste 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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