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Stuffed Bell Peppers

  • 4servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large bell peppers, sliced in half lengthwise and emptied out

  2. 2 cups cooked grains or vegetarian protein (rice, quinoa, couscous, lentils, tempeh, etc.)

  3. 1 cup tomatoes, chopped

  4. 1/2 cup onion, chopped

  5. 1/2 cup fresh basil (or other leafy herbs like parsley, cilantro, etc.)

  6. 1/4 cup walnuts

  7. 1/3 cup goat cheese

  8. 2 tbsp lemon juice

  9. 2 tbsp balsamic vinegar

  10. 2 tbsp extra virgin olive oil

  11. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat your oven to 400 degrees.

  2. Add all of your stuffing ingredients together into a bowl. You can even substitute some (or all) of the grain with tofu, tempeh or some sort of meat--ground turkey works really well.

  3. Combine in a bowl and season with salt and pepper. Do a quick taste test and adjust the seasoning, be it salt, pepper, or lemon juice if necessary.

  4. Line up your pepper halves in some sort of a baking pan and stuff each one.

  5. Bake them in the oven for about 30 minutes . Some folks like to add extra cheese to the top of the stuffed peppers; this helps hold things together. When a fork easily pierces the skin of the pepper they are done.

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