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Vegan Stuffed Bell Peppers
Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mix of brown rice, black beans, and vegetables.
Vegan Stuffed Bell Peppers

To provide a balanced meal with carbohydrates, protein, and fiber to support recovery and energy replenishment after cycling.

Ingredients:
1
Servings
  • 3
    item
     bell pepper
  • 150
    g
     brown rice
  • 200
    g
     black bean
  • 1
    item
     onion
  • 2
    item
     tomato
  • 100
    g
     corn
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     chili powder
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegan Stuffed Bell Peppers
Instructions:
  1. Preheat the oven to 180°C.
  2. Cook the brown rice according to package instructions.
  3. Cut the tops off the bell peppers and remove seeds.
  4. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  5. Add chopped tomatoes, corn, black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
  6. Mix the cooked rice with the vegetable mixture.
  7. Stuff each bell pepper with the rice mixture.
  8. Place stuffed peppers in a baking dish and cover with foil.
  9. Bake for 25-30 minutes until peppers are tender.
  10. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 20 g 2.5 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 95 g 11.9 g
Fat 15 g 1.9 g
  • 3
    item
     bell pepper
  • 150
    g
     brown rice
  • 200
    g
     black bean
  • 1
    item
     onion
  • 2
    item
     tomato
  • 100
    g
     corn
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     chili powder
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cook the brown rice according to package instructions.

Cut the tops off the bell peppers and remove seeds.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.

Add chopped tomatoes, corn, black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.

Mix the cooked rice with the vegetable mixture.

Stuff each bell pepper with the rice mixture.

Place stuffed peppers in a baking dish and cover with foil.

Bake for 25-30 minutes until peppers are tender.

Serve warm.

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