Stuffed Bell Pepper

Stuffed Bell Pepper

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

Nutritional information:

Calories2937 kJ (702 kcal)
Protein30 g
Fat18 g
Carbohydrates92 g
Fiber20 g

Utensils:

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

Recipe instructions:

1

Finely chop the vegetables and herbs.

  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
  • 6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
    6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
  • ½ Chili pepper (~ 0.1 oz)
    ½ Chili pepper (~ 0.1 oz)
2

Dice the tomatoes and crumble the tofu with a fork.

  • 2 Tomatoes (~ 8.5 oz)
    2 Tomatoes (~ 8.5 oz)
  • 3.5 oz Tofu
    3.5 oz Tofu
3

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

  • Salt
    Salt
  • Black pepper
    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)
    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
    2 tsp Olive oil
  • Black pepper
    Black pepper
  • ½ cup Vegetable broth
    ½ cup Vegetable broth
  • ¾ cup Tomato sauce, canned
    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.

  • 1 tsp Rosemary leaves, dried
    1 tsp Rosemary leaves, dried
  • 1 tsp Basil leaves, dried
    1 tsp Basil leaves, dried
  • 1⁄3 cup Rice
    1⁄3 cup Rice
7

Serve the stuffed peppers on a bed of rice.

    8

    Enjoy your meal!