Recipe: Low carb vegetarian stuffed peppers

I don’t think of stuffed peppers very often. I don’t know why. I think it’s because I never had them growing up.
So I didn’t think of low carb stuffed peppers. Or even low carb vegetarian stuffed peppers.
But then a friend emailed me asking for advice on how to MAKE low carb vegetarian stuffed peppers. And this delicious recipe is what we came up with. 🙂

Low carb vegetarian stuffed peppers are a fabulous way to use up (or hide!) lots of veggies in one delicious, re-heatable dish.

I had a bag of the Trader Joe’s Cauliflower rice that I used for this recipe. If you don’t have a Trader Joe’s near you or don’t want to buy pre-made cauliflower rice, here is my post on how you can make your own cauliflower rice.

Get creative with this recipe! You can mince up carrots for extra sweetness or (if not vegetarian) add sausages or ground turkey/chicken for extra protein. No holds barred. Go wild.
As wild as one can get with stuffed peppers.

Which .. perhaps.. in YOUR household, can get pretty wild. 🙂

Print Recipe

Low carb vegetarian stuffed peppers

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course, Main Dish, Side Dish

Cuisine: American, Italian

Servings: 3 servings

Ingredients

Bell Pepers

• 3 Large Bell Pepper I prefer red and yellow
• 4 tbsp olive oil

Stuffing

• 2 tbsp olive oil
• 16 oz mushrooms Chopped
• 1/2 Large Onion Minced
• 2-3 cloves garlic
• 4 tablespoons Tomato Paste
• 2 cups Cauliflower Rice I used a whole bag of the Trader Joe's caulirice
• 1 tbsp Dried Basil (or fresh)
• 1 tbsp Oregano
• 3/4 cup Parmesan cheese

Topping

• 3/4 cup Parmesan cheese

Instructions

Peppers

• Rinse bell peppers and cut them in half. Remove seeds/etc from inside. Rub inside and outside of peppers with olive oil

Stuffing

• Chop up the mushrooms into small pieces Mince the onion and garlic
• Heat up sautee pan, add olive oil, add mushrooms, onion and garlic. Sautee for 3-5 minutes, until tender
• Microwave cauliflower rice for at least 6 minutes, until tender.
• Add mushrooms, onion, garlic, and cauliflower together in a bowl. Mix in the tomato paste, basil, oregano and parmesan cheese. Liberally sprinkle with salt and pepper.
• Distribute filling evenly among the bell pepper halves

Baking

• Pre-heat oven to 400
• Line pan with tinfoil and place the filled bell pepper halves in the pan. Sprinkle cheese on top of bell pepper halves and cover with tinfoil
  
• Place into oven for 30 minutes.
• After 30 minutes, reduce heat to 375 and bake for another 15 minutes