WebA collection of vegan capsicum recipes (vegan bell pepper recipes), including many gluten-free and low-carb options. Curried Chickpea & Veggie “Noodle” …
Preview
See Also: Vegan RecipesShow details
WebAdd ricotta, red pepper flakes, egg, basil, and lemon zest to a large mixing bowl with the spinach and mix until fully combined. 5. Stuff the peppers. Remove the …
See Also: Pepper RecipesShow details
Spoon the rice mixture into the 4 peppers, then top with the vegan cheese sauce (or your favorite cheese). Bake the stuffed capsicum in the oven for between 30-45 minutes, until tender and bubbling on top. You’re likely to have a little leftover rice/veggie mixture – you can save this in the fridge and enjoy as-is, or freeze it for another time.
More vegetables: These vegan stuffed peppers are super versatile for what veggies you include instead. Instead of chopped peppers (or alongside), you could add mushrooms, zucchini, spinach, corn, broccoli, or any number of veggies you love.
Making stuffed peppers low carb and keto is very easy to do when you swap the white rice for cauliflower rice. This version today is a vegetarian stuffed pepper but you can certainly add ground beef, chicken or turkey if you prefer. It's a very versatile recipe!
Arrange your peppers in your crock-pot/slow cooker and fill the peppers with the stuffed pepper mixture. Top with vegan cheese and set to low and cook for 4 1/2 - 5 1/2 hours until peppers are soft. A simple swap out the grain for riced cauliflower for a delicious low-carb, low-calorie, healthy alternative.