Vegan Stuffed Peppers

4 Reviews
100% would make this recipe again

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

This recipe is incompatible with your food profile

Ingredients

??? 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 ???

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
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.