Stuffed Bell Peppers
This recipe requires no meat ‘substitutes’ and invites you instead to forget about substitution and to just remove the meat component altogether. You won’t even miss it, I promise. One single serving of this dish is 16g of protein and it’s just veggies and rice. You can even eat 2 servings all to yourself for good measure.
Stuffed Bell Peppers
Ingredients
- 2 Bell Peppers
- 1 cup Brown rice (or quinoa or cauliflower rice)
- 1 1/2 cup Vegetable broth
- 1/4 cup Red cabbage
- 1 cup Kale
- 2 Tomatoes
- 1 Red onion
- 1 tsp Paprika
Optional toppings
- 1 Avocado
- a handful of Cilantro
- 1/2 Lemon
Instructions
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Place your broth and rice in a saucepan and bring to a boil. Set to low and allow to cook for 20 minutes.
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Preheat oven to 350 F.
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Remove top and seeds from bell pepper and set aside.
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Chop onion, cabbage, and tomatoes.
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Stir-fry vegetables until rice is ready and place rice in once cooked. Season with paprika and salt and pepper to taste.
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Stuff peppers with rice and vegetable mix and cook for 15 minutes.
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Serve over any remaining rice and vegetable mix and enjoy!
Recipe Notes
Do you like to stuff your peppers with anything fancy? Let me know in the comments below.
