Keto Vegan Stuffed Bell Peppers
Do you have to be a vegan to enjoy a stuffed bell pepper? Of course not! While this is a great recipe for vegans and vegetarians, eating a plant based meal is a good way for anyone on the keto diet to save their protein intake for another meal. Protein should be kept under 30% of your daily macros, and those protein grams add up fast! If you want to add to these bell peppers, try including crushed nuts, seeds, or cheese (for the non-vegans).
How to Make It
Step 1
Preheat an oven to 350 degrees. In a bowl, combine your cauliflower rice with finely chopped zucchini and spinach, as well as the first amounts of olive oil, salt, and pepper; the garlic powder; the basil; the parsley; and the onion powder. Set this aside for later.
Step 2
Prep 2 bell peppers by removing the tops and seeds. Slice both peppers in half so you have 4 pieces. Arrange them in a baking dish sprayed with pan spray.
Step 3
Drizzle the second amount of olive oil over the bell peppers, and sprinkle the second amount of salt and pepper over them as well.
Step 4
Fill all 4 bell pepper halves with the vegetable filling. You can pack them densely, since the vegetables will wilt as they cook.
Step 5
Bake the bell peppers for 45 minutes and enjoy hot! At your discretion, you may add a layer of cheese to melt over the peppers.
Ingredients
- Cauliflower Rice
2 ounce
- Zucchini, Raw
2 ounce
- Spinach
1-½ ounce
- Olive Oil
3 teaspoon
- Salt
½ teaspoon
- Black Pepper, Ground
¼ teaspoon
- Garlic, Powder
¼ teaspoon
- Onion Powder
¼ teaspoon
- Basil, Dried
1 teaspoon
- Parsley, Dried
1 teaspoon
- Orange Bell Pepper
11 ounce
- Olive Oil
3 teaspoon
- Salt
½ teaspoon
- Black Pepper, Ground
¼ teaspoon