Vegan High-Protein Stuffed Peppers
Looking for high-protein, low-carb meals? These vegan, high-protein stuffed peppers can be one of your go-to recipes. They’re healthy, flavorful, creamy and delicious. And they’re a house favorite. I enjoy baking food on lazy days since it requires very little prep. I can take care of the laundry, read a book, or rewatch a favorite episode while the oven does the work.
These vegan, high-protein stuffed peppers are easier to make than you might expect. You can prepare the plant-based protein a few days in advance, then assemble and bake the peppers when ready for your meal.
Walnut meat is a staple in our home and a great stuffing for these peppers. Aided by just a handful of ingredients, this recipe transforms nuts into a rich and savory meat substitute. It’ll surprise you how quick and delicious walnut meat can be.
I’m a fan of vegan smoked gouda cheese and that’s what I’ve used here. But that can easily be substituted with other cheeses (e.g., cheddar or American). I garnish these peppers with sour cream, pickled or fresh jalapeños, and fresh cilantro, but please feel free to add your own choice of garnishes. If you made this recipe differently, I would love to hear from you. I am always happy to learn about people’s food choices and preferences!
I encourage you to share your experience in the comments below if you tried these Vegan High-Protein Stuffed Peppers or made them differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Vegan High-Protein Stuffed Peppers
Ingredients
- 2 cups Walnut Meat
- 2 Red Bell Peppers seeded and halved
- ¼ cup Vegan Smoked Gouda Cheese shredded
Garnish
- Vegan Sour Cream
- Jalapeño
- Fresh Cilantro
Instructions
- Follow the walnut meat recipe.
- Preheat the oven to 350 degrees. Stuff peppers with walnut meat and top them with shredded cheese.
- Place peppers on a baking sheet pan and bake them for about 25 minutes.
- Remove the pan from the oven and let it cool down for about 5 minutes.
- Top each piece of stuffed pepper with vegan sour cream. Finish garnishing with jalapeño and fresh cilantro leaves. Serve hot.