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Vegan Mediterranean Stuffed Bell Peppers
Vegan Mediterranean Stuffed Bell Peppers

Vegan Mediterranean Stuffed Bell Peppers
Flavorful bell peppers stuffed with a mix of vegetables and spices.
Vegan Mediterranean Stuffed Bell Peppers
Ingredients:
1
Servings
  • 3
    item
    bell pepper
  • 150
    g
    brown rice
  • 200
    g
    black beans
  • 100
    g
    cherry tomato
  • 1
    item
    red onion
  • 2
    tbsp
    olive oil
  • 100
    g
    spinach
  • 2
    clove
    garlic
  • 1
    tsp
    cumin
  • 1
    tsp
    paprika
  • 2
    tbsp
    nutritional yeast
  • 2
    tbsp
    lemon juice
Preparation Time: 30 minutes
Vegan Mediterranean Stuffed Bell Peppers
Instructions:
  1. Preheat oven to 180°C.
  2. Cut the tops off the bell peppers and remove seeds.
  3. Cook brown rice according to package instructions.
  4. In a pan, heat olive oil over medium heat. Add chopped red onion and garlic, sauté until soft.
  5. Add cherry tomatoes, black beans, spinach, cumin, and paprika. Cook for 5 minutes.
  6. Mix cooked rice with the vegetable mixture. Stir in nutritional yeast and lemon juice.
  7. Stuff each bell pepper with the mixture and place in a baking dish.
  8. Bake for 20 minutes until peppers are tender.
  9. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 900 kcal 113 kcal
Protein 30 g 3.8 g
Fibre 20 g 2.5 g
Salt 1 g 0.1 g
Sugar 10 g 1.3 g
Carbohydrates 130 g 16.3 g
Fat 30 g 3.8 g
  • 3
    item
    bell pepper
  • 150
    g
    brown rice
  • 200
    g
    black beans
  • 100
    g
    cherry tomato
  • 1
    item
    red onion
  • 2
    tbsp
    olive oil
  • 100
    g
    spinach
  • 2
    clove
    garlic
  • 1
    tsp
    cumin
  • 1
    tsp
    paprika
  • 2
    tbsp
    nutritional yeast
  • 2
    tbsp
    lemon juice
1
Servings
0

Preheat oven to 180°C.

Cut the tops off the bell peppers and remove seeds.

Cook brown rice according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped red onion and garlic, sauté until soft.

Add cherry tomatoes, black beans, spinach, cumin, and paprika. Cook for 5 minutes.

Mix cooked rice with the vegetable mixture. Stir in nutritional yeast and lemon juice.

Stuff each bell pepper with the mixture and place in a baking dish.

Bake for 20 minutes until peppers are tender.

Serve warm.

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