Vegan Keto Mushroom and Spinach Stuffed Bell Peppers
Savor the rich flavors of our Vegan Keto Mushroom and Spinach Stuffed Bell Peppers, a perfect symphony of earthy mushrooms, creamy spinach, and sweet bell peppers that cater to your keto lifestyle while delighting your palate.
Servings 4 servings
Calories 225kcal
Equipment
- Oven
- Large skillet
- Blender
- Baking dish
- Knife
- Cutting board
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed approx. 1.5 lbs / 680g
- 2 tbsp coconut oil 30ml
- 1 medium onion, finely diced approx. 4 oz / 113g
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, finely chopped 227g
- 5 oz fresh spinach, roughly chopped 142g
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper, to taste
- ½ cup raw cashews, soaked for 4 hours and drained 60g
- ¼ cup unsweetened almond milk 60ml
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing all seeds and membranes. Set aside.
- Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and chopped mushrooms to the skillet, cooking until the mushrooms have released their moisture and started to brown, about 8 minutes.
- Stir in the spinach, oregano, smoked paprika, salt, and pepper, and cook until the spinach has wilted, approximately 2-3 minutes. Remove from heat.
- In a blender, combine soaked cashews, almond milk, nutritional yeast, and lemon juice. Blend until smooth to create a creamy cashew cheese sauce.
- Mix the cashew cheese sauce into the skillet with the mushroom and spinach mixture until well combined.
- Stuff each bell pepper with the mixture and place them upright in a baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the tops are starting to brown.
- Garnish with fresh parsley before serving, if desired.
Notes
The cashew cheese sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
If you have a nut allergy, substitute the cashews and almond milk with sunflower seeds and coconut milk, respectively.
Adjust the seasoning to your preference, and feel free to add other herbs and spices for variation.
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for a longer shelf life.
Nutrition
Calories: 225kcal | Carbohydrates: 21g | Protein: 8g | Fat: 14g | Fiber: 7g | Net Carbs: 14g