Stuffed Bell Pepper

Name: Stuffed Bell Pepper
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 2 Bell peppers, red (~ 10.2 oz); ½ Chili pepper (~ 0.1 oz); 1 Garlic clove (~ 0.1 oz); 1 Onion, yellow (~ 2.8 oz); 2 Tomatoes (~ 8.5 oz); 6 twigs of Parsley, fresh or frozen (~ 1 Tbsp); ¾ cup Tomato sauce, canned; ½ cup Vegetable broth; 3.5 oz Tofu; 1⁄3 cup Rice; 2 tsp Olive oil; 1 tsp Basil leaves, dried; 1 tsp Rosemary leaves, dried; Salt; Black pepper

Enjoy our vegan recipe Stuffed Bell Pepper by feastr. Ideal to gain weight and build muscles. Balanced and very tasty.

Nutritional information:

Calories	2937 kJ (702 kcal)
Protein	30 g
Fat	18 g
Carbohydrates	92 g
Fiber	20 g

Utensils:

cutting board, cooking spoon, fork, chef's knife, Spoon, bowl, pot

Recipe instructions:

1

Finely chop the vegetables and herbs.

1 Garlic clove (~ 0.1 oz)
1 Onion, yellow (~ 2.8 oz)
6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
½ Chili pepper (~ 0.1 oz)

2

Dice the tomatoes and crumble the tofu with a fork.

2 Tomatoes (~ 8.5 oz)
3.5 oz Tofu

3

Mix the onions, garlic, tofu, parsley, chili, salt and pepper in a bowl.

Salt
Black pepper

4

Wash and pat dry the peppers. Cut off the lid, remove the core and loosely fill with the tofu mixture. Close the pepper by putting the lid back on.

2 Bell peppers, red (~ 10.2 oz)

5

Heat the olive oil in a pot over medium heat. Stew the chopped tomatoes for approx. 2-3 minutes and season with pepper. Stir in the broth, tomato sauce, and peppers.

2 tsp Olive oil
Black pepper
½ cup Vegetable broth
¾ cup Tomato sauce, canned

6

Add the rosemary and basil to the pot. Cover and cook over low heat for approx. 25 minutes until the peppers are cooked but still have a bite to them. Meanwhile, cook the rice according to package directions.