CSIRO Vegetarian Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of CSIRO Vegetarian Stuffed Peppers calories by ingredient


Introduction

Original recipe was to stuff 2 red capsicums and 2 eggplants Original recipe was to stuff 2 red capsicums and 2 eggplants
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