Low Carb Plant Based Stuffed Bell Peppers with Herb Seasoning
Tender bell peppers filled with a savory mixture of grated zucchini, mushrooms, cauliflower, and cabbage, seasoned with aromatic herbs and spices. This wholesome plant-based dish offers a satisfying low-carb alternative to traditional stuffed peppers, perfect for vegans, vegetarians, or anyone seeking a nutritious weeknight dinner. The vegetables are cooked until soft and flavorful, then stuffed into boiled bell peppers and baked until tender. The combination of cumin, oregano, and thyme creates a Mediterranean-inspired flavor profile that complements the natural sweetness of the peppers.
Ingredients
- 6 oz zucchini
- 4 oz brown mushroomscremini or button mushrooms1:1vegetarianvegangluten-freeketo
similar earthy flavor
- 1 ½ oz yellow onion
- 6 oz cauliflower
- 4 oz green cabbage, raw
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¾ tsp ground cumin
- ¾ tsp dried oregano
- ¼ tsp dried thyme
- 2 medium red bell peppers, 2 1/2 inch diameter x 2 3/4 inchyellow or orange bell peppers1:1vegetarianvegangluten-freeketo
same cooking properties
- 4 tsp extra virgin olive oil
Instructions
- 1
Use a cheese grater to shred zucchini, mushrooms, and onion with large holes, rice cauliflower with same grater, and thin-slice cabbage with knife, then mix all vegetables in bowl
- 2
Douse vegetables with olive oil and mix to coat
- 3
Heat large skillet on high heat, add oiled vegetables and season with salt, pepper, garlic powder, cumin, oregano, and thyme
- 4
Cook vegetables for 10 minutes until cabbage is transparent and all vegetables are soft and cooked down, then set aside to cool
- 5
Slice tops off bell peppers and remove stems and seeds from centers
- 6
Fill pot with water and bring to boil, add bell peppers and boil for 10 minutes until soft, then drain and cool for 5-10 minutes
- 7
Preheat oven to 350 F
- 8
Place soft bell peppers in glass baking dish and fill with vegetable mixture using tongs
- 9
Cover dish with aluminum foil and bake for minimum 45 minutes
- 10
Drizzle 2 teaspoons extra virgin olive oil over each stuffed pepper before serving
Tips
Grate vegetables finely and uniformly to ensure even cooking and better texture in the final dish.
Cool the vegetable filling completely before stuffing to prevent the peppers from becoming too soft during baking.
For extra flavor, add hemp seeds and dried parsley as toppings before serving.
Good to Know
Refrigerate for up to 3 days in covered container
Prepare filling up to 1 day ahead and refrigerate
Serve hot with optional hemp seeds and dried parsley toppings
Common Mistakes
Avoid overpacking the filling to prevent peppers from splitting during baking
Do not skip cooling the filling to avoid mushy peppers
Substitutions
similar earthy flavor
same cooking properties
FAQ
Can I use different colored bell peppers?
Yes, yellow, orange, or green bell peppers work equally well and will have slightly different flavor profiles with the same cooking time.
How long will these keep in the refrigerator?
Stored in a covered container, stuffed peppers will keep for up to 3 days in the refrigerator and reheat well in the microwave or oven.
Can I freeze these stuffed peppers?
Yes, wrap individually and freeze for up to 3 months. Thaw overnight in refrigerator before reheating in a 350 F oven for 20-25 minutes.