Chickpea and cauliflower vegan stuffed peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed bell peppers stuffed with a seasoned mixture of chickpeas, cauliflower, rice, and vegetables, topped with a five-ingredient vegan cheese sauce. Wholesome, flavorful, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup rice
- 1 tbsp olive oil
- 1/2 cup celery
- 1 cup zucchini
- 1 large red onion (diced)
- 4 cups cauliflower (florets)
- 1/2 can chopped tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp tomato paste
- 1 can chickpeas (drained and rinsed)
- 1 tbsp dried oregano
- 2 tbsp soy sauce
- 1 tbsp garlic paste
- 10 large bell peppers
- 1 can coconut milk
- 1/2 cup vegan cheese (grated)
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp turmeric
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 411mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 581mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 411MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.