Prep:
15 minutes
Total:
30 minutes
Makes:
5 - 8 peppers, 1 pepper per serving
Utensil:
Saladmaster Food Processor
11" Large Skillet with Cover
3.5 Qt. Double Walled Bowl
Contributed By:
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor for T. Colin Campbell Foundation's eCornell program in Plant Based Nutrition
Ingredients
Recipe Description:
These stuffed bell peppers can make a complete meal or be paired with pasta and marinara sauce. They are an excellent source of vitamin C, fiber and antioxidants. This dish is also cholesterol free and low fat!
3 - 4
Roma tomatoes (1 tomato for every 2 peppers)
1⁄2
cup
water
(120
mL)
1 1⁄2
cups
cooked beans or vegan ground meat substitute (optional)
(260
g)
5 - 8
medium bell peppers (green, red or orange)
Directions:
- In double walled bowl, combine all ingredients except tomatoes, water, beans (if using) and bell peppers. Stir until well mixed and set aside.
- Cut the stems out of the peppers and gently scoop out seeds and membrane.
- Spoon mixture into peppers, dividing evenly among them and pack the stuffing tight.
- Cut the tomatoes in half and place each half in the top of one stuffed bell pepper, like a "cork".
- Pour water in skillet and place stuffed peppers upright in the pan.
- Cover and cook over medium heat. When Vapo-Valve™ clicks, turn heat to low and cook for 20 minutes until peppers reach desired tenderness.
Directions
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