Keto Vegan Air Fryer Stuffed Peppers
These vegan stuffed peppers are one of those Keto air fryer recipes the entire family will love, Keto or not. They are filled with a mixture of cauliflower and mushrooms and then air fried until slightly crispy on the outside and tender on the inside. This recipe is also very customizable. You can adjust and modify absolutely everything according to your taste and still get a fantastic meal. These Keto vegan stuffed peppers are best served warm with a few drops of lemon juice or a drizzle of your favorite Keto hot sauce or Keto ketchup.
How to Make It
Step 1
Make sure your cauliflower is completely dry. Cut the cauliflower into smaller pieces. Add to a food processor and pulse until the cauliflower resembles the texture of rice.
Step 2
Thinly slice the onion and finely dice the garlic. In a large frying pan, heat one tablespoon of olive oil over medium-high heat. Add onions and garlic. Cook for 2-3 minutes, stirring occasionally. Reduce the heat to medium.
Step 3
Place the mushrooms with the stem side down on the cutting board. Slice across the mushroom to your desired thickness. Now, add the cauliflower, mushrooms, tomato paste, and sriracha sauce to the pan. Season with salt, pepper, red pepper flakes, dried oregano, and dried parsley. Mix all well and continue to cook for 15 minutes. Stir occasionally.
Step 4
Meanwhile, prepare the peppers. Cut off the tops and pull out the core and the seeds. Cut each pepper in half, lengthwise.
Step 5
Brush the inside of each pepper with the remaining olive oil. Lightly sprinkle with some salt and pepper to taste. Stuff each pepper with the prepared cauliflower mixture.
Step 6
Preheat the air fryer to 350°F (175°C). Place the peppers in the air fryer basket and cook for 15 minutes. Depending on the size of your air fryer, you will probably have to cook them in several batches.
Step 7
When done, carefully transfer the peppers to serving plates. Sprinkle with freshly chopped parsley and garnish with some lemon slices. Serve immediately.
Ingredients
- Red pepper
3 medium – 2 1/2″ diameter x 2 3/4″
- Cauliflower
8 oz
- Mushrooms
8 oz
- Purple Onion
2 oz
- Garlic
2 clove
- Tomato paste
1 tbsp
- Hot chili sauce (Sriracha)
1 tsp
- Salt
1 tsp
- Chilli Flakes / Red Pepper Flakes
0.5 tsp
- Black pepper
0.25 tsp
- Oregano, dried
0.5 tsp
- Parsley, dried
0.5 tsp
- Extra virgin olive oil
3 tbsp