With this plant-based version of the dish, you get your proteins, whole grains and veggies all in one bell pepper.
About Stuffed bell peppers
Stuffed bell peppers are a delicious, hearty, easy dish to make dish. This classic dish is usually made by hollowing out bell peppers and filling them with a mixture of ground meat, rice, vegetables, and spices. The filled peppers are baked in the oven until they are tender.
Stuffed bell peppers are a versatile dish with a variety of different fillings. It can be easily made vegan, with a mixture of plant based ingredients, such as rice, beans, vegetables, and spices.
With this plant based recipe version of the dish, you get your proteins, whole grains and veggies all in one bell pepper.
Stuffed bell peppers nutrition
With this plant-based version of the dish, You can easily reach the Plate Method proportions. You get your proteins, whole grains and veggies all in one bell pepper.
— Proteins: Lentils are a good source of proteins. One cup of cooked lentils provides about 18 grams of protein. Lentils are also a good source of fiber, iron, and folate.
— Whole grains: Quinoa is a gluten-free grain. It is an excellent source of complex carbs that provides steady level of energy throughout the day. It’s also a good source of protein, fiber, vitamins, and minerals.
— Vegetables: bell peppers, tomatoes, zucchinis, parsley, a colorfull variety of vitamin rich vegetables.
— Fats: olive oil is high in monounsaturated fats, which are considered to be heart-healthy fats. Olive oil is also a good source of antioxidants, that can help protect the body from damage.
Plate Method
Fats
Ingredients
- 4 medium bell peppers
- 1 cup of cooked lentils
- 1 cup of cooked quinoa
- 2 zucchinis
- 4 tomatoes
- 1 onion
- 1 bunch of parsley
- 2 tbsp of olive oil
- 1 tsp of paprika
- Salt and pepper
Instructions
1) To a large pan add chopped onions and olive oil. Saute until onions are softened.
2) Add chopped tomatoes along with zucchini, parsley, paprika, salt and pepper. Add a little bit of water.
3) Cover and cook for 20 minutes or until the zucchini is tender.
4) To a large bowl, add cooked lentils along with cooked quinoa and zucchini sauce.
5) Stir until all the ingredients are combined. If needed, adjust the seasoning with salt and pepper.
6) Cut the tops off the peppers and remove the stems. Scoop out the seeds and the membrane if too thick.
7) Fill the peppers with the mixture and cover with the peppers top.
8) Bake in the oven at 350°F for 45 minutes or until the peppers are tender.
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1 comment
Comments (1)
On samedi, 20 mai 2023, mattunicomb wrote:
Can’t wait to try this one!
Author: JustaPlate
Created: mardi, 2 mai 2023
Updated: mardi, 2 mai 2023
