
Bell peppers stuffed with "meat-less" ground substitute and rice.
??? | rice, long grain | ??? | |
??? | yellow or red sweet peppers, halved lengthwise, deseeded | ??? | |
??? | onions, finely chopped | ??? | |
??? | celery, cut into small pieces | ??? | |
??? | olive oil | ??? | |
??? | veggie ground | ??? | |
??? | vegetable broth | ??? | |
??? | paprika | ??? | |
??? | cayenne pepper [optional] | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | nutritional yeast | ??? |
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 |