CSIRO Vegetarian Stuffed Peppers

Name: CSIRO Vegetarian Stuffed Peppers Recipe
Yield: 4
Ingredients: 460 grams Eggplant fresh; 1 tbsp Extra Virgin Olive Oil; 4 clove Garlic; 4 large Hard Boiled Egg; 200 grams Mushrooms fresh; 2 large (2-1/4 per lb approx 3-3/4 Peppers sweet red fresh; 275 grams Beans red kidney; 1 tbsp Balsamic Vinegar; 400 grams 365 Organic Diced Tomatoes; 50 grams Cilantro raw; 1 serving Fresh Mint (herb) 2 tblsp chopped (by MOONTURTLEM)

Number of Servings: 4

Ingredients

460 grams Eggplant, fresh 1 tbsp Extra Virgin Olive Oil 4 clove Garlic 4 large Hard Boiled Egg 200 grams Mushrooms, fresh 2 large (2-1/4 per lb, approx 3-3/4" Peppers, sweet, red, fresh 275 grams Beans, red kidney 1 tbsp Balsamic Vinegar 400 grams 365 Organic Diced Tomatoes 50 grams Cilantro, raw 1 serving Fresh Mint (herb) 2 tblsp chopped (by MOONTURTLEM)

Directions

Heat oil. Saute diced eggplant and garlic. Add beans, Mushroom and tomatoes. Season with paprika and cumin to taste. Chop boiled egg and add. Season with balsamic to taste. Add chopped coriander last. Spoon mixture into halved pepper. Cover tightly and bake for 40 mins at 180c. Remove cover and bake for another 20 mins

Serving Size:�1

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 264.3
Total Fat: 9.6 g
Cholesterol: 186.0 mg
Sodium: 525.5 mg
Total Carbs: 31.3 g
Dietary Fiber: 11.0 g
Protein: 14.8 g

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