These vegetarian keto stuffed peppers are easy to make, simple and tasty: one of those dishes that will easily make everybody happy at dinner time.
Stuffed peppers are often one of those dishes that make us think immediately about Summer. Along with salads, stuffed peppers could truly be the perfect way to celebrate these colourful vegetables when they are in season; even better if you add some fresh herbs and you eat them “al fresco”!
This vegetarian recipe has all it takes to be a successful quick weeknight meal: it’s delicious, colourful, rich in nutrients and fibre, naturally gluten-free and with a low content of carbohydrates.
Cauliflower: the humble (and often underrated) vegetable that lately managed to get everybody’s attention. You can now find recipes to help you turn cauliflower into basically anything: from pizza and gnocchi to smoothies and pancakes. Among all these creative ways to use this vegetable, cauliflower rice is probably one of the most simple and versatile. For example, you can use it to make a low-carb version of fried rice, to create a simple gluten-free side dish for a curry or to prepare some delicious vegetarian keto stuffed peppers. To make these stuffed peppers, you can use store-bought frozen cauliflower rice or you can easily make it at home.
If you use frozen cauliflower rice to make these vegetarian keto stuffed peppers, cook it in a pan for a few minutes with the spices/herbs included in the ingredients’ list and a bit of olive oil. By adding this simple step into the preparation of these stuffed peppers, you ensure the filling has less moisture and the overall recipe will be more flavourful.
Common questions about these vegetarian keto stuffed peppers
- Can I make a vegan version of this recipe? Yes, you can use tofu or a dairy-free cheese alternative. If you decide to opt for tofu, cook it in a pan or in the oven for a few minutes with a bit of olive oil and soy sauce for some extra flavour.
- Can I make these stuffed peppers in advance? Yes, you can absolutely prepare this recipe in advance. You actually have a couple of options. You can assemble the stuffed peppers in advance, store them in the fridge and bake everything just before serving. Otherwise, you can simply reheat them at dinner time. The best option, especially in terms of consistency, is the first one.
- Can I use a different combination of spices or another kind of cheese? Yes, you can adapt both spices and cheese to your preferences. When looking for alternative ingredients, keep always in mind the flavour of roasted peppers, that is quite important in this recipe.
- 3 medium-sized bell peppers
- 300 g cauliflower rice
- 100 g feta cheese
- 2 tbsp sesame seeds
- 2 tbsp fresh thyme
- 2 1/2 tbsp olive oil
- 2 tsp sweet paprika
- 1/2 tsp black pepper
- a pinch of salt (optional)
- Prepare the filling: if you are using cauliflower rice to make these stuffed peppers, cook it in a pan for a few minutes with the spices/herbs included in the ingredients' list and a bit of olive oil. Once the cauliflower rice is ready, wait a few minutes before mixing it with the cheese and adding it into the peppers. If you bake them straight away, you want to wait until the rice is slightly warm but if you plan to assemble the stuffed peppers and store them in the fridge, it's better to wait until the rice is cold. If you are using homemade fresh cauliflower rice, you can skip this step and simply mix it with the spices, herbs, olive oil and cheese in a bowl.
- If your peppers are small, remove just the top part of each pepper and add the filling. If your peppers are quite large, you can remove the top and cut each pepper in 2 parts. Either way, ensure you have enough space to add a good amount of filling.
- Finish off the stuffed peppers with a drizzle of olive oil and bake in a preheated oven at 180°C for approx. 25-30 minutes or until they turn crispy and golden on top. Serve warm as they are or with some additional toppings like fresh herbs, avocado, green chillies or a pinch of black pepper.
Serving suggestions: you can pair these stuffed peppers with a salad, some roasted vegetables, some grilled meat/fish or scrambled eggs. Using these quantities you'll be able to fill 3 medium-sized peppers.
Amount Per Serving Calories 298Total Fat 22.3gCarbohydrates 19gNet Carbohydrates 14.5gFiber 4.5gProtein 9.7g