Low Carb Plant Based Stuffed Bell Peppers

Add this plant-based Keto dinner recipe to your meal prep rotation! Don’t let looks fool you; there are a ton of veggies packed into each pepper. So much so, you may or may not need any side dish to complete your dinner plate. Brightly colored peppers are boiled until soft, that way they can hold more stuffing. Your plant-based filling is made with zucchini, onion, cauliflower, cabbage, and mushrooms, all seasoned together in a large pan. What ties the meal together at the end is a rich drizzle of extra virgin olive oil, which will add even more flavor to the filling. The peppers in this recipe are topped with hemp seeds and parsley, but you can add your own toppings. Try sunflower seeds, crushed walnuts, red pepper flakes, sesame seeds, or nutritional yeast.

Green, yellow, red, or orange?

Does it matter which bell peppers you use? In a small way, yes. Some bell peppers, depending on their color, can have more carbs. Basically, the lighter the color, the sweeter the pepper. However, all bell peppers are considered low-carb and all are acceptable on the Keto diet.

What other vegetables can I use?

If you want to substitute one of the filling ingredients or simply add some more, feel free to use more low-carb vegetables! If you like more crunchy textures, mix fresh shredded lettuce or chopped spinach into the filling. Thin-sliced celery and riced broccoli can also work here. If there’s a veggie you love that you know would taste great in a stuffed pepper, let other users know in the comment section!

Side dish recommendations

If you’re following a plant-based Keto diet, you may feel stuck on what side dishes to use. Trust that this is actually a very filling dish, and you don’t need to add much else. Instead of adding a lot more to your plate, try some marinated tofu.