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

  1. In food processor place the zucchini, carrot, onion, 2 garlic cloves and rocket and blend for a few seconds

  2. Add 1 tablespoon of olive oil in a fry pan and add your vegetables, paprika, salt and pepper

  3. Cook for 10 minutes

  4. In a saucepan add 1 tablespoon of olive oil, garlic, basil, salt and pepper to taste and cook for 15 minutes

  5. Once the sauce is cooked add your sauce to the vegetable mixture

  6. Once the mixture is cooked place the mixture in a bowl

  7. Cook the rice as per instructions and place in the bowl once cooked

  8. Once cooled add the almond meal and drained black beans and combine

  9. Cut the top of the peppers and remove the insides

  10. In a boiling pot with salt blanch your peppers for 8 minutes

  11. Remove and once cooled stuff them with the prepared mixture

  12. Place your peppers on a tray and drizzle some olive oil on top

  13. Cook for 20 minutes

  14. Enjoy

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