Baked These Vibrant Vegetarian Stuffed Peppers
Ingredients
- 50 grams of brown rice uncooked
- 50 grams of black rice uncooked
- 1 can of black beans (rinsed and drained)
- 2 medium zucchini
- 1 carrot
- 1/2 cup rocket
- 3 garlic cloves
- 2 tablespoons olive oil
- extra olive oil to drizzle
- 1 cup of canned tomatoes
- 1/2 a red onion
- 2 cups of almond meal
- 1 teaspoon of paprika
- salt and pepper to taste
- 5 large peppers
Preparation
In food processor place the zucchini, carrot, onion, 2 garlic cloves and rocket and blend for a few seconds
Add 1 tablespoon of olive oil in a fry pan and add your vegetables, paprika, salt and pepper
Cook for 10 minutes
In a saucepan add 1 tablespoon of olive oil, garlic, basil, salt and pepper to taste and cook for 15 minutes
Once the sauce is cooked add your sauce to the vegetable mixture
Once the mixture is cooked place the mixture in a bowl
Cook the rice as per instructions and place in the bowl once cooked
Once cooled add the almond meal and drained black beans and combine
Cut the top of the peppers and remove the insides
In a boiling pot with salt blanch your peppers for 8 minutes
Remove and once cooled stuff them with the prepared mixture
Place your peppers on a tray and drizzle some olive oil on top
Cook for 20 minutes
Enjoy