We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegan Stuffed Bell Peppers with Black Beans and Corn
Vegan Stuffed Bell Peppers with Black Beans and Corn

Vegan Stuffed Bell Peppers with Black Beans and Corn
A hearty and nutritious vegan dinner featuring stuffed bell peppers with black beans, corn, and tomatoes.
Vegan Stuffed Bell Peppers with Black Beans and Corn
Ingredients:
1
Servings
  • 3
    item
     bell pepper
  • 200
    g
     black beans
  • 150
    g
     corn
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     chili powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegan Stuffed Bell Peppers with Black Beans and Corn
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  4. Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes.
  5. Stuff the bell peppers with the mixture and place them in a baking dish.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
  7. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 20 g 2.5 g
Fibre 20 g 2.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 90 g 11.3 g
Fat 20 g 2.5 g
  • 3
    item
     bell pepper
  • 200
    g
     black beans
  • 150
    g
     corn
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     chili powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

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

Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes.

Stuff the bell peppers with the mixture and place them in a baking dish.

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.

Serve warm.

Contact About
Privacy Policy Terms of Service Sitemap