VEGAN STUFFED PEPPERS RECIPE | ALLRECIPES
Vegan stuffed peppers. Top with sriracha sauce, sliced avocado, and cilantro.
Provided by Oh Darling, Lets be Healthy
Categories Everyday Cooking Vegan
Total Time 57 minutes
Prep Time 15 minutes
Cook Time 42 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking pan with aluminum foil. Arrange bell pepper halves in the baking pan.
- Bring water and bulgur to a boil in a small saucepan. Cover and simmer until bulgur is tender, 12 to 15 minutes. Drain excess water.
- Combine bulgur, tomato sauce, arugula, corn kernels, garbanzo beans, lima beans, black beans, kidney beans, salt, paprika, basil, and oregano in a large bowl. Fill each bell pepper half generously with bulgur mixture.
- Bake in the preheated oven until bubbly and hot, 25 to 30 minutes.
Nutrition Facts : Calories 288.9 calories, CarbohydrateContent 59.2 g, FatContent 2 g, FiberContent 16 g, ProteinContent 13.5 g, SaturatedFatContent 0.3 g, SodiumContent 1982.3 mg, SugarContent 13.1 g
VEGAN STUFFED PEPPERS RECIPE | BBC GOOD FOOD
Make these easy, Mediterranean-inspired vegan stuffed peppers for a filling family dinner that packs in plenty of flavour. Serve with a fresh green salad
Provided by Good Food team
Categories Dinner, Main course
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
- Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don’t worry about any juices that have collected in the bottom – these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
- Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.
Nutrition Facts : Calories 285 calories, FatContent 14 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.79 milligram of sodium
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VEGETARIAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 04 hours 00 minutes
Category Dinner
Cuisine Europe, Italian
Calories 261 calories per serving
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.
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