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Ingredients:
-
3itembell pepper
-
150gbrown rice
-
200gblack beans
-
100gcherry tomato
-
1itemred onion
-
2tbspolive oil
-
100gspinach
-
2clovegarlic
-
1tspcumin
-
1tsppaprika
-
2tbspnutritional yeast
-
2tbsplemon juice
Preparation Time: 30 minutes
Instructions:
- Preheat oven to 180°C.
- Cut the tops off the bell peppers and remove seeds.
- Cook brown rice according to package instructions.
- In a pan, heat olive oil over medium heat. Add chopped red onion and garlic, sauté until soft.
- Add cherry tomatoes, black beans, spinach, cumin, and paprika. Cook for 5 minutes.
- Mix cooked rice with the vegetable mixture. Stir in nutritional yeast and lemon juice.
- Stuff each bell pepper with the mixture and place in a baking dish.
- Bake for 20 minutes until peppers are tender.
- Serve warm.
| Nutrition | Per Serving 800 g | Per 100g |
|---|---|---|
| Energy | 900 kcal | 113 kcal |
| Protein | 30 g | 3.8 g |
| Fibre | 20 g | 2.5 g |
| Salt | 1 g | 0.1 g |
| Sugar | 10 g | 1.3 g |
| Carbohydrates | 130 g | 16.3 g |
| Fat | 30 g | 3.8 g |
-
3itembell pepper
-
150gbrown rice
-
200gblack beans
-
100gcherry tomato
-
1itemred onion
-
2tbspolive oil
-
100gspinach
-
2clovegarlic
-
1tspcumin
-
1tsppaprika
-
2tbspnutritional yeast
-
2tbsplemon juice
Preheat oven to 180°C.
Cut the tops off the bell peppers and remove seeds.
Cook brown rice according to package instructions.
In a pan, heat olive oil over medium heat. Add chopped red onion and garlic, sauté until soft.
Add cherry tomatoes, black beans, spinach, cumin, and paprika. Cook for 5 minutes.
Mix cooked rice with the vegetable mixture. Stir in nutritional yeast and lemon juice.
Stuff each bell pepper with the mixture and place in a baking dish.
Bake for 20 minutes until peppers are tender.
Serve warm.