Stuffed Peppers (Vegan/Vegetarian/Low Carb).

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Ingredients of Stuffed Peppers (Vegan/Vegetarian/Low Carb)

  1. You need 6 of Capsicum/Bell Pepper (lids removed).
  2. You need of Filling/In a Food Processor.
  3. Prepare 400 gms of Button Mushrooms.
  4. Prepare of Small Head Cauliflower (a rice substitute).
  5. It's 1 of Medium Onion.
  6. It's 2 Cloves of Garlic.
  7. Prepare 2 tbs of Tomato Paste.
  8. It's 1-2 of Sweet Long Peppers.
  9. You need 1 tbs of Mixed Italian Herbs.
  10. Prepare 2 tsp of Sweet Paprika.
  11. You need 1/4 tsp of Cayenne or Hot Chili Powder.
  12. Prepare Handful of Parsley.
  13. You need to taste of Salt & Pepper.
  14. Prepare of For The Baking Tray.
  15. It's of X2 Cans Chpped Tomato or Passata.
  16. Prepare of Parsley.
  17. Prepare to taste of Salt & Pepper.
  18. You need of Olive Oil (to your preference).

Stuffed Peppers (Vegan/Vegetarian/Low Carb) step by step

  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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