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Vegetarian Stuffed Peppers


3 servings


When people think of vegetarian stuffed peppers they somehow imagine that the peppers will be just a light meal. These peppers are low fat but still very filling because of the beans and nutritional yeast they contain.

















3 large bell peppers, halved lengthwise

6 oz salt-free tomato pastestuffed peppers
9 oz water

1/2 oz minced garlic
4 oz onion, 1/3" dice
1 Tbsp parsley flakes
2 tsp basil
1 tsp oregano

8 oz cooked brown rice
8 oz cooked white beans
4 oz frozen corn
2 oz sliced black olives
1 oz nutritional yeast


Cut peppers in half lengthwise and carefully remove seeds. Leave tops attached. Steam for 5 minutes.

In a small straight-sided bowl, weigh tomato paste and water. Beat with a small whisk until well mixed.

In a medium-large nonstick pot, saute garlic and onion in about 1/2 cup water until soft, approximately 10 minutes. Add a little more water if needed to keep them from sticking to the pot. Add tomato paste/water mixture, parsley flakes, basil, and oregano. Simmer, uncovered, for 15 minutes, stirring frequently.

Stir in cooked brown rice, white beans, corn, olives, and nutritional yeast. Heat through. Stuff into peppers and serve.

Comments: These are beautiful made with red and yellow peppers. You can use any kind of cooked grains and any kind of beans. One of our favorite combinations is black rice and garbanzo beans: very gourmet.

Yield = 6 pepper halves   1 serving = 2 halves

Calories per serving: 376  Fat: 4.1 g (9.2%)  Protein: 18.9 g   CHO: 70.7 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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