Low Carb Plant Based Stuffed Bell Peppers
Add this plant-based Keto dinner recipe to your meal prep rotation! Don’t let looks fool you; there are a ton of veggies packed into each pepper. So much so, you may or may not need any side dish to complete your dinner plate. Brightly colored peppers are boiled until soft, that way they can hold more stuffing. Your plant-based filling is made with zucchini, onion, cauliflower, cabbage, and mushrooms, all seasoned together in a large pan. What ties the meal together at the end is a rich drizzle of extra virgin olive oil, which will add even more flavor to the filling. The peppers in this recipe are topped with hemp seeds and parsley, but you can add your own toppings. Try sunflower seeds, crushed walnuts, red pepper flakes, sesame seeds, or nutritional yeast.
How to Make It
Step 1
Use a cheese grater to shred the vegetables finely. Use the large holes on your grater to shred the zucchini, mushrooms, and onion. Use the same grater to rice raw cauliflower. Using a knife, thin-slice the cabbage. Add and mix all these ingredients in a bowl.
Step 2
Douse the mixing bowl with olive oil and mix the ingredients to coat them in the oil. Heat a large skillet on high heat. When the skillet is hot, add the oiled vegetables. Season the skillet with salt, pepper, garlic powder, cumin, oregano, and thyme.
Step 3
Cook the ingredients down for 10 minutes or so until the cabbage is transparent and all the veggies are very cooked down and soft. Leave the cooked vegetable filling aside to cool for later. Prepare bell pepper by slicing off the tops and removing the stems and seeds from the centers.
Step 4
Fill a pot with water and bring to a boil. Add the bell peppers to the boiling water, and boil them for at least 10 minutes or until the peppers are soft. Drain the water and leave the bell peppers to cool for 5-10 minutes.
Step 5
Turn on an oven to preheat to 350 F (180C). Place the soft bell peppers in a glass baking dish, and use a pair of tongs to fill the peppers with the vegetable filling. Once the peppers are filled, cover the dish with aluminum foil and bake for a minimum of 45 minutes. You can bake for longer to roast and soften the peppers even more.
Step 6
For serving drizzle 2 teaspoons of extra virgin olive oil over each stuffed pepper. Our peppers are topped with hemp seeds and dried parsley. Add your own toppings at your discretion.
Ingredients
- Zucchini
6 oz
- Brown mushrooms
4 oz
- Yellow onion
1.5 oz
- Cauliflower
6 oz
- Cabbage, green, raw
4 oz
- Olive Oil
2 tbsp
- Salt
0.5 tsp
- Black pepper
0.5 tsp
- Garlic powder
0.5 tsp
- Cumin, ground
0.75 tsp
- Oregano, dried
0.75 tsp
- Thyme, dried
0.25 tsp
- Red pepper
2 medium – 2 1/2″ diameter x 2 3/4″
- Extra virgin olive oil
4 tsp