Stuffed Red Capsicum (Bell Pepper)
Plant-based stuffed red capsicum (bell pepper) is a wholesome and colourful dish filled with a flavorful mixture of grains, legumes, vegetables, and herbs. This vegan-friendly meal is rich in nutrients, packed with protein, and perfect for a satisfying lunch or dinner. The roasted bell peppers add a natural sweetness, complementing the hearty and aromatic stuffing. Ideal for healthy, guilt-free indulgence!
Ingredients
- 4 red capsicums (bell peppers)
- 1 brown onion diced
- 3 cloves garlic minced
- 1 cup corn kernels
- 1 can no salt black bean drained and rinced
- 1 sml courgette (zuchinni) diced
- 4 button mushrooms diced
- ¼ cup pinenuts
- 1 cup brown rice cooked
- 1 can diced tomatoes
- 1 tbsp tomato paste
- 2 tbsp lemon juice
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp chilli powder
Instructions
- Preheat the oven to 280℃ (400℉)
- In a nonstick frying pan, with a small amount of water, cook the onion and mushroom until onion is clear.
- Add the garlic, corn, courgettes and black beans. Cook for 4 mins until courgettes are starting to soften.
- Move to a bowl and mix in all other ingredients except the capsicum.
- Take the capsicum and chop a couple of centermeters from the top. Remove the seeds.
- Arrange capsicums in a baking dish and fill each evenly with the mix.
- Bake in the oven for 35 minutes
- Serve immediately with a drizzle of cashew cheese sauce.
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