Vegan Stuffed Peppers

4 Reviews
100% would make this recipe again

Bell peppers stuffed with "meat-less" ground substitute and rice.

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Preparation : 20 min Cooking : 30 min
300 calories/serving

Ingredients

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

Method

  1. Preheat the oven to 175°C/350°F. Cook the rice.
  2. Prepare the vegetables : Cut the peppers in half lengthwise, then remove the seeds; finely chop the onion; cut the celery into small pieces.
  3. Heat half of the oil in a large skillet over medium heat. Add the onion then sauté 3-4 min until lightly coloured and soft, paying attention not to let it burn. Add the celery and sauté 2 more min, then remove the vegetables from the skillet and set aside.
  4. Add the remaining oil to the skillet, then add the veggie ground. Sear about 4-5 min over medium heat. Put the cooked onion and celery back into the pan. Pour in the broth, then add the paprika and cayenne pepper (if desired). Season with salt and pepper to taste. Stir in the cooked rice and mix well.
  5. Fill the pepper halves with the mixture, dividing and slightly mounding it equally among the halves. Arrange the stuffed peppers in a baking dish. Sprinkle the nutritional yeast over the top of the stuffed peppers. To keep the environment moist during baking, pour just a little water in the bottom of the dish (between ½ and 1 cup, depending on the dish size).
  6. Bake the peppers, uncovered, in the middle of the oven until the tops are browned, about 30 min.
  7. Serve immediately.

Observations

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.

Nutrition Facts Table

per 1 serving (410 g)

Amount

% Daily Value

Calories

300

Fat

8 g

12 %

Saturated 0.8 g
+ Trans 0 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 %
More info

Claims

This recipe is :
Excellent source of  :
Fibre, Folacin, Iron, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Good source of  :
Manganese, Niacin, Potassium, Vitamin K
Source of  :
Calcium, Magnesium, Pantothenic Acid, Phosphorus, Selenium, Zinc
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2 ½
Fats 1
More info
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Reviews

4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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