Stuffed Bell Pepper: Vegan and Gluten-Free
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
A stuffed vegetable is a vegan yet filling and nutritious meal. It is perfect if you’re having friends over, since it’s quite simple but it seems so fancy when it’s done! Also, you can personalize the filling as you wish. Bell peppers are a source of many nutrients, vitamins (such as vitamin C, B6, and E) and antioxidants. Combined with iron-rich plant-based foods such as lentils and spinach, and protein-full veggies such as mushrooms, they become a health bomb! And it tastes amazing, too.
I hope you enjoy it (:
-1 large bell pepper
-3 tablespoons olive oil
-A pinch of each seasoning: salt, cumin, paprika, black pepper, garlic powder
-Vegetables of your choice (the amount will depend on the size of your bell pepper and the diversity of the stuffing): mushrooms, corn, spinach, carrots, green peas, etc.
-5 olives (without the stones)
-1 cup beefless ground (I use the brand on the picture, it comes frozen), OR little tofu cubes work just as well
-2 tbsp gluten-free breadcrumbs (I use Québec’s brand ‘Maison Cannelle’)
-For the carbohydrate, cook quinoa or brown rice
-Optional: vegan cheese
-Cook the quinoa or brown rice, which you can either use it as part of the filling or eat it on the side
-Heat the oven to 350 F / 180 C
-Clean and open the bell pepper
-Finely cut the vegetables
-On medium-high heat, cook half the onion with a bit of olive oil. Then, add the vegetables and stir.
-On another pan, cook half the onion with a bit of olive oil. Then, add the beefless ground, and the seasonings. Stir and add on top of the vegetables.
-Put the filling in the peppers, then sprinkle the bread crumbs
-Optional: add vegan cheese on top for a gratin
-Leave it in the oven for 15 minutes, then it’s done!