Course: Main Course
Cuisine: Vegan
Keyword: Vegan Stuffed Bell Peppers
Servings:
6 people
Calories: 263 kcal
Author:
Sarah McMinn
-
3
medium bell peppers -
red, orange and yellow are the sweetest
-
1
cup
cooked quinoa
-
1
cup
cooked Puy or green lentils
-
1 1/2
tbsp
olive oil,
divided
-
1
onion,
diced
-
1/2
cup
whole cashews
-
2
large cloves of garlic,
minced
-
1
tsp
dried basil
-
1
tbsp
minced fresh thyme
-
3-4
sun-dried tomatoes,
rehydrated and chopped (optional)
-
generous handful of chopped kale
-
2
tbsp
water
-
salt & pepper,
to taste
-
Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
-
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
-
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
-
Serve warm with a green salad.
Nutrition Facts
Vegan Stuffed Bell Peppers
Amount Per Serving
Calories 263
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 11mg0%
Potassium 597mg17%
Carbohydrates 34g11%
Fiber 12g50%
Sugar 5g6%
Protein 12g24%
Vitamin A 1885IU38%
Vitamin C 79.4mg96%
Calcium 39mg4%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.