These chili stuffed peppers are a great way to use any leftover vegetarian or vegan chili. A delicious and nutritious meal that combines the flavors of bell peppers and chili without any meat.
These are a great meal to make ahead and cook when you are ready to eat. Once you have the chili made you are ready to bake!
Pure comfort food in a bell pepper case! This is a simple recipe that we bake in the oven but you could air fry these stuffed peppers too.
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Carbs in bell peppers
Bell peppers are relatively low in carbohydrates and one medium-sized bell pepper (about 148 grams) typically contains around 6 grams of carbohydrates.
Keep in mind that the carbohydrate content may vary slightly depending on the specific variety and color of the bell pepper. Red bell peppers, for example, tend to be slightly higher in carbohydrates compared to green or yellow bell peppers due to their natural sugars and maturity.
Bell peppers are also an excellent source of essential vitamins, minerals, and antioxidants, making them a healthy addition to a balanced diet.
Just 3 ingredients make this easy stuffed pepper recipe. Grab your leftover chili, a few peppers and cheese for an great dinner recipe.
- Chili - we use our TVP vegan chili recipe, but any low carb vegetarian or vegan chili can be used.
- Bell peppers - red, yellow and orange are sweeter than green peppers.
- Cheddar cheese - for the topping we used a strong mature cheddar cheese but any other vegetarian or even vegan cheese can be used. Try feta or goats cheese for a strong flavor contrast.
How to make chili stuffed peppers
This recipe can easily be prepared ahead and baked when ready to eat.
Cut the bell peppers in half and remove stems and seeds.
Spoon the chili into the peppers and bake.
Top with cheese and continue to bake.
Serve with sliced avocado and chopped onion (optional).
Any leftover baked stuffed peppers can be stored in the fridge. Place the chili stuffed peppers in an airtight container and they should last up to 2 to 3 days. Reheat in the oven or microwave before serving.
You can briefly parboil the bell peppers for 3-5 minutes before stuffing them. This will soften them slightly and reduce the baking time.
Covering the baking dish with foil during the initial baking time helps steam the peppers and ensures they cook evenly. Remove the foil in the final stages to allow the cheese to melt and the peppers to brown slightly.
Vegetarian chili-stuffed peppers are a hearty and flavorful dish on their own, but you can enhance the meal by serving them with various accompaniments and side dishes. Here are some serving suggestions to make your meal even more enjoyable:
- A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette dressing complements the stuffed peppers nicely.
- Coleslaw can add a contrasting texture and flavor.
- Roasted or steamed vegetables like broccoli, asparagus, or green beans provide additional nutrition and color to your plate.
More vegetarian stuffed bell peppers recipe
Stuffing bell peppers are a great vegetarian or vegan main meal. Here are a few more recipes you may enjoy:
Chili Stuffed Peppers
- 2 bell peppers
- 1 cup TVP chili
- ½ cup Cheddar cheese, grated
- Preheat your oven to 375°F (190°C) degrees.
- Slice the bell peppers in half lengthways and remove the seeds and membranes.
- Place the peppers in a baking dish.
- Spoon the chili inside the bell peppers.
- Bake for 15 minutes until the pepper is cooked and soft.
- Add the shredded cheese on top and return to the oven to bake for a further 5 minutes until the cheese is melted and golden.
- Serve and enjoy.
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