Vegan Baked Zucchini & Cheese-Stuffed Bell Peppers

Vegan Baked Zucchini & Cheese-Stuffed Bell Peppers is a delicious dish. It contains 220 and prepares in 55 minutes. It contains vegetables, olive oil, shredded vegan cheese, unsweetened vegan cream cheese, nutritional yeast, seasonings, parsley, lemon juice, and breadcrumbs. Serve it with lemon quinoa, roasted broccoli, garlic bread, lentil soup, or mushroom pilaf. This Vegan Baked Zucchini & Cheese-Stuffed Bell Peppers stores well, perfect for meal prep.

STATS:

• Total Time: 55 minutes
• Cuisine: Mediterranean
• Serving Size: 1
• Course: Main
• Diet: Vegan
• Cooking Time: 35 minutes
• Servings: 4
• Calories: 220 kcal
• Preparation Time: 20 minutes

INGREDIENTS:

• 1½ cups vegan mozzarella cheese
• Four large bell peppers
• 1 tbsp olive oil
• Quarter cup vegan Parmesan cheese
• 2 medium zucchini
• Half cup unsweetened vegan cream cheese
• 1 small onion
• ¾ tsp salt
• 3 garlic cloves
• Quarter cup nutritional yeast
• 1 tsp Italian seasoning
• Half tsp smoked paprika
• 2 tbsp parsley
• Half tsp black pepper
• 1 tbsp lemon juice
• Half cup panko breadcrumbs

INGREDIENT NOTES:

VEGAN PARMESAN CHEESE:

• It melts in the dish and gives a classic cheesy texture & use vegan cheddar instead.

NUTRITIONAL YEAST:

• Yeast provides a naturally cheesy taste to the bell peppers. You may use homemade vegan parmesan instead.

BELL PEPPERS:

• They give the base to the dish and hold the fillings and offers naturally sweet tatse . You may use large tomatoes instead.

OLIVE OIL:

• Oil helps to cook the vegetables and make them soft and offers richness. You may use vegetable broth to make the dish oil-free.

INSTRUCTIONS:

1. First, warm the oven to 375°F and cut the tops of the bell peppers, then remove their seeds.
2. Include them upright in the dish and warm olive oil in the skillet on a moderate setting.
3. Cook the onion for four minutes, then the garlic for 30 seconds.
4. Then add zucchini and cook for 5 minutes, and turn off the flame.
5. Mix cream cheese, salt, vegan mozzarella, pepper, vegan parmesan, nutritional yeast, parsley, lemon juice, paprika, and Italian seasoning.
6. Fill the mixture in the bell peppers and sprinkle extra vegan parmesan and breadcrumbs on top.
7. Cover the bell peppers loosely and bake them for 25 minutes.
8. Then bake them without foil for ten minutes.
9. Cool the dish for 5 minutes, then serve.

SERVING SUGGESTIONS:

MAIN:

• Garlic Herb Brown Rice
• Lemon Quinoa
• Vegan Mushroom Pilaf
• Herbed Couscous

SALADS:

• Garden Green Salad
• Mediterranean Cucumber Salad
• Tomato Basil Salad
• Kale Caesar Salad

VEGETABLES:

• Roasted Broccoli
• Garlic Green Beans
• Roasted Brussels Sprouts
• Steamed Asparagus

TIPS:

• Avoid overbaking the peppers so they do not get soft.
• Remove the extra water from the zucchini, then include it for cooking.
• Include cooked quinoa or lentils to increase protein in the dish.

STORAGE INFORMATION:

FRIDGE:

• Add the dish in the box & store for 4 days.

FREEZER:

• Wrap the stuffed pepper separately and freeze for 3 months.

FAQs:

Can I make this recipe early?

• Yes, assemble the bell pepper and store and bake fresh.

Can I include different vegetables in this dish?

• Yes, add mushrooms, spinach, or carrots in the dish to make it more flavorful.

NUTRITIONAL INFORMATION:

Net Carbs: 10 g

Total Carbs: 16 g

Fiber: 6 g

Protein: 11 g

Fat: 13 g

Iron: 2.5 mg

Calcium: 240 mg

Vitamin A: 4,850 IU

Sodium: 540 mg

Calories: 220 kcal

Potassium: 610 mg