Stuffed Bell Pepper on a Bed of Rice

Stuffed Bell Pepper on a Bed of Rice

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

Nutritional information:

Calories4726 kJ (1129 kcal)
Protein55 g
Fat42 g
Carbohydrates114 g
Fiber23 g

Utensils:

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

Recipe instructions:

1

Finely chop the vegetables and herbs and put them in a bowl.

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

Add the veggie mince to the bowl and season with salt and pepper.

  • 7.1 oz Vegan crumbled meat substitute, fresh
    7.1 oz Vegan crumbled meat substitute, fresh
  • Salt
    Salt
  • Black pepper
    Black pepper
3

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

  • 2 Bell peppers, yellow (~ 9.9 oz)
    2 Bell peppers, yellow (~ 9.9 oz)
4

Dice the tomatoes. Heat the olive oil in a pot on medium heat. Fry the tomatoes for approx. 2-3 min. Stir in the broth and tomato sauce.

  • 2 Tomatoes (~ 8.5 oz)
    2 Tomatoes (~ 8.5 oz)
  • 2 tsp Olive oil
    2 tsp Olive oil
  • ½ cup Vegetable broth
    ½ cup Vegetable broth
  • ¾ cup Tomato sauce, canned
    ¾ cup Tomato sauce, canned
5

Add the rosemary and basil to the pot and stir well. Cover and cook over low heat for approx. 35 minutes until the peppers are cooked but still have a bit to them.

  • 1 tsp Rosemary leaves, dried
    1 tsp Rosemary leaves, dried
  • 1 tsp Basil leaves, dried
    1 tsp Basil leaves, dried
  • Black pepper
    Black pepper
6

Cook the rice according to the package instructions and serve with the pepper.

  • ½ cup Basmati rice
    ½ cup Basmati rice
7

Enjoy your meal!