Bell peppers stuffed with "meat-less" ground substitute and rice.
1/3 cup | rice, long grain | 70 g | |
4 | yellow or red sweet peppers, halved lengthwise, deseeded | 800 g | |
1 | onions, finely chopped | 200 g | |
1 stalk | celery, cut into small pieces | 70 g | |
2 tbsp | olive oil | 30 mL | |
400 g | veggie ground | ||
1/2 cup | vegetable broth | 125 mL | |
3/4 tsp | paprika | 2 g | |
1/2 tsp | cayenne pepper [optional] | 1 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 1/2 tbsp | nutritional yeast | 24 g |
The peppers may be stuffed 1 to 2 days ahead, then covered and chilled in the refrigerator. When ready to bake, pour a little water in the dish, then bake.
The prepared, stuffed peppers may also be baked ahead of time, then warmed up 15 min in the oven at 120°C/250°F before serving.
per 1 serving (410 g)
Amount % Daily Value |
Calories 300 |
Fat 8 g 12 % |
Saturated
0.8 g
4 % |
Cholesterol 0 mg |
Sodium 510 mg 21 % |
Carbohydrate 38 g 13 % |
Fibre 8 g 34 % |
Sugars 11 g |
Net Carbs 30 g |
Protein 23 g |
Vitamin A 60 % |
Vitamin C 533 % |
Calcium 10 % |
Iron 37 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 2 ½ |
Fats | 1 |