Stuffed Peppers Recipe
These healthy bell peppers stuffed with beans, mushrooms and chopped tomatoes make for an excellent appetizer for diabetics, especially if you are also vegan. We have removed the rice from the standard recipe to create this low-carb version that tastes just as good, if not more!
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 4 Bell PeppersAssorted Colored
  • 6 Spring Onionsrimmed and finely chopped
  • 115g MushroomsChopped
  • 25g Sun dried TomatoesChopped
  • 1 tbsp Mint leavesFresh and Chopped
  • 85g Broad BeansCooked or canned. Roughly chopped
  • 25g Dried ApricotsChopped
  • 2 tbsp Vegan CheeseShredded
  • Dash Pepper
  1. Preheat the oven to 375 deg F.
  2. Cut the peppers in half and discard the seeds. Place the pepper halves in a large heatproof dish and cover with boiling water. Leave to stand for 10 minutes then drain and reserve.
  3. Put the spring onions, mushrooms, tomatoes, mint, broad beans, apricots and pepper to taste in a large bowl, and mix well. Use to fill the halved peppers, and place in a large ovenproof dish. Sprinkle the grated vegan cheese over the top of each filled pepper.
  4. Pour in about 5cm/2inches of hot water, cover loosely with foil and cook in the oven for 25 minutes, or until the peppers are piping hot.
  5. Remove and drain the peppers. Serve hot.