Vegan Mediterranean Stuffed Capsicums Recipe

A quick and easy dinner you can prep in 10 minutes, this plant-based meal is full of beans! Plus, theyre only $5.45 per serve.

The ingredient of Vegan Mediterranean Stuffed Capsicums Recipe

• 4 x 200g capsicums 2 yellow 2 red
• 450g packet microwave brown rice warmed
• 400g can black beans rinsed drained
• 60g 1 3 cup semi dried tomato strips in oil undrained
• 1 small zucchini coarsely grated
• 1 3 cup chopped fresh continental parsley leaves and stems
• 1 tbsp finely grated lemon rind
• 2 green shallots finely chopped
• 2 garlic cloves crushed
• 60ml 1 4 cup massel vegetable liquid stock
• 60ml 1 4 cup avocado oil
• bought vegan basil pesto to serve

The Instruction of vegan mediterranean stuffed capsicums recipe

• preheat oven to 200u00b0c 180u00b0c fan forced use a small sharp knife to cut the tops off the capsicums reserving the lids use a teaspoon to scoop out the seeds and remove the membranes arrange the capsicum shells cut side up in a small roasting pan
• combine the rice beans tomato strips zucchini parsley lemon rind shallot garlic and stock in a large bowl season
• divide the rice mixture among the capsicum shells pressing down lightly as you fill place reserved lids on top drizzle over the oil cover with foil
• bake for 25 minutes remove the foil and bake for a further 15 minutes or until the capsicum shells are just tender top filling with pesto and replace lids to serve

Nutritions of Vegan Mediterranean Stuffed Capsicums Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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