Stuffed Bell Peppers (Vegan, no beans, no grains)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 266.9
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 325.7 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 8.9 g
- Protein: 12.9 g
View full nutritional breakdown of Stuffed Bell Peppers (Vegan, no beans, no grains) calories by ingredient
Introduction
This is a delicious recipe for wonderful stuffed peppers without beans nor grains. This is a delicious recipe for wonderful stuffed peppers without beans nor grains.Number of Servings: 6
Ingredients
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0.5 onion, chopped
3 medium carrots, grated
1 small green pepper, chopped
2 small zucchini, chopped
10 mushrooms, chopped
3 stalks celery, chopped
1 cup TVP
1 cup vegetable broth
1 can tomato paste
0.5 cup coconut milk
3 Tbsp coconut oil
1 Tsp chili flakes
salt, to taste
6 green bell peppers, cored (keep the top part as a holed lid)
2 cups vegetable broth
Tips
Melt Dayia cheese on top for a truly scrumptious meal!
Directions
Bring 1 cup vegetable broth to a boil. Turn off the stove and add the TVP. Mix well.
Melt oil in a pan, add onions and cook until golden. Add the following ingredients one at a time, waiting for each one to be half cooked before adding the next one: grated carrots, chopped peppers, chopped zucchini, chopped mushrooms, celery, TVP and chili flakes. Add the coconut milk and tomato paste. Mix well.
Add the mixture into the cored bell peppers, place them upright in a pan, add the rest of the vegetable broth and the potatoes in-between the peppers to secure them. Simmer at low heat until the potatoes and peppers are cooked, about 45 minutes.
Enjoy!
Serving Size: Makes 6 servings of one stuffed pepper and potato quarters.
Number of Servings: 6
Recipe submitted by SparkPeople user GAIAMAZON.
Melt oil in a pan, add onions and cook until golden. Add the following ingredients one at a time, waiting for each one to be half cooked before adding the next one: grated carrots, chopped peppers, chopped zucchini, chopped mushrooms, celery, TVP and chili flakes. Add the coconut milk and tomato paste. Mix well.
Add the mixture into the cored bell peppers, place them upright in a pan, add the rest of the vegetable broth and the potatoes in-between the peppers to secure them. Simmer at low heat until the potatoes and peppers are cooked, about 45 minutes.
Enjoy!
Serving Size: Makes 6 servings of one stuffed pepper and potato quarters.
Number of Servings: 6
Recipe submitted by SparkPeople user GAIAMAZON.