These Vegan Stuffed Peppers are loaded with cauliflower rice, mushrooms, sun-dried tomatoes and are the perfect healthy dinner. They are easy to make in the oven and are gluten-free, Whole30, keto, low carb and paleo-friendly.
Healthy Stuffed Peppers
Looking for a light and filling and veggie-packed dinner? These Vegan Stuffed Peppers are not only so easy to make, they are incredibly filling and made with a few simple ingredients. Plus, the filling is completely vegan, paleo, low carb, keto, gluten free and Whole30 friendly!
These vegetarian peppers are also incredibly fresh, delicious without any dairy. If you’re not following a paleo or Whole30 diet, feel free to add a sprinkle of your favorite cheese or vegan cheese over the cauliflower rice filling.
Ingredients You Need:
- bell peppers , (any colour)
- red onion
- cremini mushrooms
- cauliflower rice
- sun-dried tomatoes in oil
- Salt and pepper to taste
- Fresh parsley
shredded vegan cheese / dairy-free cheese OR regular cheese if not Whole30 or paleo
How to Make Vegan Stuffed Peppers
- Preheat oven to 350 F.
- Cut peppers in half lengthwise and remove seeds. Place on a parchment-lined baking pan or baking dish. Drizzle with oil and season with salt and pepper. Bake for 30 minutes.
- For the fillng: Heat a tbsp of avocado oil in a frying pan on medium heat and saute onions.
- After a couple of minutes, add the minced garlic and mushrooms and saute until the mushrooms are cooked and the water from them has evaporated.
- Stir in the walnuts, tomatoes and chipotle paste. Mix well, taste and season with salt and pepper.
- Once the peppers are ready, remove from oven and stuff the peppers evenly with the filling. Garnish with parsley.
What should I serve with my bell peppers?
- Cook filling with some crumbled tofu
- Add ground protein of choice for Paleo Stuffed Peppers
- Toss in some sautéed spinach
- Feel free to top with cheese, sour cream, or stuff with cooked rice if you’re not following a Whole30 diet
How to store Low carb Stuffed Peppers
Storing: These stuffed peppers store in the refrigerator for 3-4 days
Can you freeze stuffed peppers?
Freezing: These stuffed peppers can be made ahead of time but you may get a little bit watery when defrosting. Store in a freezable casserole pan with a lid.
If you do not have a freezer safe casserole dish, place the peppers on a baking sheet and freeze for at least 30 minutes. Once the peppers are frozen, wrap the peppers individually with two layers of plastic wrap, then store in a large freezer bag.
How to reheat
You can cook the stuffed peppers directly from the freezer or thaw them first.
Remove lid from the freezer-safe casserole dish and place the dish directly into the oven. Unwrap the peppers and place on a baking sheet and bake at 350 degrees F until they are completely thawed.
Placing peppers in your refrigerator overnight. Baked the thawed peppers at 350 until they completely warm.
More vegan recipes:
- 4 bell peppers , (any colour)
- 1 small red onion , diced
- 2 garlic cloves , minced
- 4 cups finely chopped cremini mushrooms
- 4 cups cauliflower rice , (if using frozen be sure to thaw slightly first)
- 2/3 cup walnuts , finely chopped
- 5 sundried tomatoes in oil , finely chopped (compliant as needed)
- 3 Tbsp salsa (compliant as needed)
- Salt and pepper to taste
- Fresh parsley
- shredded dairy-free OR regular cheese , leave out for Whole30 & paleo
Preheat oven to 350 F.
Cut peppers in half lengthwise and remove seeds. Place on a parchment-lined baking pan or baking dish. Drizzle with oil and season with salt and pepper. Bake for 30 minutes.
Meanwhile make the fillng. Heat oil in a frying pan on medium heat. Add onions and cook 3-4 minutes, or until softened. Add garlic and mushrooms and sauté until mushrooms are cooked and the water from them has evaporated.
Stir in cauliflower rice, walnuts, tomatoes and salsa. Taste and season with additional salt and pepper.
Once the peppers are ready, remove from oven and stuff the peppers evenly with the filling.
Garnish with parsley and sprinkle with optional cheese, if desired.
Photo Credit: The photos in this blog post were taken by Tamsin of Cupful of Kale