Vegan Stuffed Bell Peppers

About

Do you have to be a vegan to enjoy a stuffed bell pepper? Of course not! While this is a great recipe for vegans and vegetarians, eating a plant based meal is a good way for anyone on the keto diet to save their protein intake for another meal. Protein should be kept under 30% of your daily macros, and those protein grams add up fast! If you want to add to these bell peppers, try including crushed nuts, seeds, or cheese (for the non-vegans).

Ingredients

2 ounce cauliflower rice
2 ounce zucchini, raw
1 ½ ounce spinach
3 teaspoon olive oil
½ teaspoon salt
¼ teaspoon black pepper, ground
¼ teaspoon garlic, powder
¼ teaspoon onion powder
1 teaspoon basil, dried
1 teaspoon parsley, dried
11 ounce orange bell pepper
2 teaspoon olive oil
½ teaspoon salt
½ teaspoon black pepper, ground

Instructions

Preheat an oven to 350 degrees. In a bowl, combine your cauliflower rice with finely chopped zucchini and spinach, as well as the first amounts of olive oil, salt, and pepper; the garlic powder; the basil; the parsley; and the onion powder. Set this aside for later.
Prep 2 bell peppers by removing the tops and seeds. Slice both peppers in half so you have 4 pieces. Arrange them in a baking dish sprayed with pan spray.
Drizzle the second amount of olive oil over the bell peppers, and sprinkle the second amount of salt and pepper over them as well.
Fill all 4 bell pepper halves with the vegetable filling. You can pack them densely, since the vegetables will wilt as they cook.
Bake the bell peppers for 45 minutes and enjoy hot! At your discretion, you may add a layer of cheese to melt over the peppers.