Stuffed Bell Peppers: Vegan & Non-Vegan

I'm not entirely vegan, but I always go with the vegan option any time I can. With this recipe, the vegan option is less in calories, carbs and fat. I also tend to have more energy afterwards after eating a full vegan meal, compared to a non-vegan meal. Scroll below to see the macros for vegan and non-vegan alternatives for each ingredient.

Bell peppers are packed with all natural carbs and sugars that won't raise your blood sugar levels, and adding in the extra protein and fats will keep you full throughout the day. Each color pepper ranges in calories, but they're all usually between 30 and 45. Each one also has different benefits and nutrients, so you can't go wrong no matter which you choose. Green bell peppers are a more abundant source of Vitamin A than yellow peppers, but yellow peppers have more Vitamin C than green. Red bell peppers contain more beta-carotene, a cancer-fighting antioxidant than both green and yellow. The list goes on!

The riced cauliflower is a great alternative to regular rice with relatively the same texture and less carbs, but if you’re looking for a meal that’ll make you full AND give you lasting energy, I’d go with heavier carb option. You can also mix and match ingredients if you prefer low carb with regular meat and cheese, or if you’re looking to cut out dairy, or if you’re wanting to try a low-fat option.

You can find a package of three large peppers in the produce section at Publix or buy them individually. As always, buy organic if you can! Buying them in a package and preparing them all at once saves me so much time to do other things after work, and helps me not reach for the nearest snack I can find if I don't feel like cooking. They're perfect for lunch, dinner, or even breakfast if you feel like switching things up.

1 Pepper per Serving

Directions

1. Preheat the oven to 350 degrees
2. Slice off the top of the pepper, then cut out the core and remaining seeds on the inside
3. In a large pot, bring water to a boil and add in the peppers for 5 minutes to soften
4. Remove peppers and place them on a baking sheet with tin foil
5. Add in 1/3 cup of rice or riced cauliflower, 1/8 cup of cheese, another layer of 1/3 cup rice, and then the final layer of cheese
6. Peppers can be filled in the middle or horizontally cut in half and then filled to make a "boat"
7. Bake for 35-40 minutes
8. While the peppers are baking, saute the ground beef, turkey, or meat substitute in a pan and stir in the seasoning
9. Remove the peppers from the oven, add in the meat or meat substitute and serve hot

Ingredients

1. 1 large bell pepper
2. 2/3 cup of riced cauliflower / brown or white rice
3. 1/4 cup of Daiya vegan shredded cheese / regular shredded cheese
4. 1/2 cup of Gardein beef-less ground / ground beef or turkey
5. 1/4 tsp seasoning of your choice

Notes

• Vegan Macros per Serving: 216 calories, 6.5g fat, 19g carbs, 16.5g protein
• Non-Vegan Macros per Serving (With Ground Turkey): 396 calories, 15.5g fat, 31g carbs, 33g protein
• Non-Vegan Macros per Serving (With Ground Beef): 406 calories, 15.5g fat, 30g carbs, 34g protein
• Scrambled egg whites, brussel sprouts, or a salad are all sides that go good with this and don't mess with the macro ratio too much.
• They can be stored for up to four days, wrapped individually in tin foil and then placed in a plastic container in the fridge.