Here's a simple stuffed bell pepper recipe I like to do to use up leftover brown rice, bulgar wheat, or quinoa.
Ingredients:
(Amounts are approximate.)
• 1 large bell pepper
• ¼ cup leftover cooked rice, bulgar wheat, or quinoa
• 1½ tb red lentils, cooked or canned
• 1½ tb black beans, cooked or canned
• 1 tb corn
• 1 tb shredded vegan cheese, plus more for topping
• 2 tb salsa
Optional:
• ¼ tsp soy sauce
• ¼ tsp lemon juice
Directions:
1. Preheat oven to 425°F. Cut tops off and gut out peppers, boil for ten minutes (tops included).
2. While peppers are boiling, mix together all other ingredients.
3. When peppers are ready, stuff with your filling and sprinkle a bit more vegan cheese on top.
4. Place stuffed peppers on a parchment lined baking sheet, with tops sitting on the baking sheet next to the peppers. Wrap stems with tin foil so they don't burn.
5. Cook at 425°C. You can also broil for the last couple minutes to crisp up the cheese if you want.
Nutrition: (when made with brown rice)
680 calories
carbs: 140g
fat: 8g
protein: 12g
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