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Vegan Stuffed Bell Peppers with Black Beans and Corn
Vegan Stuffed Bell Peppers with Black Beans and Corn

Vegan Stuffed Bell Peppers with Black Beans and Corn
A hearty and nutritious vegan dinner featuring stuffed bell peppers with black beans, corn, and tomatoes.
Vegan Stuffed Bell Peppers with Black Beans and Corn

To provide a balanced meal with protein, fiber, and essential nutrients to support recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 3
    item
     bell pepper
  • 200
    g
     black beans
  • 150
    g
     corn
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     chili powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegan Stuffed Bell Peppers with Black Beans and Corn
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  4. Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes.
  5. Stuff the bell peppers with the mixture and place them in a baking dish.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
  7. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 20 g 2.5 g
Fibre 20 g 2.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 90 g 11.3 g
Fat 20 g 2.5 g
  • 3
    item
     bell pepper
  • 200
    g
     black beans
  • 150
    g
     corn
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     chili powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

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

Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes.

Stuff the bell peppers with the mixture and place them in a baking dish.

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.

Serve warm.

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