Vegan stuffed peppers. Top with sriracha sauce, sliced avocado, and cilantro.

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Recipe Summary

prep:
15 mins
cook:
42 mins
total:
57 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking pan with aluminum foil. Arrange bell pepper halves in the baking pan.

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  • Bring water and bulgur to a boil in a small saucepan. Cover and simmer until bulgur is tender, 12 to 15 minutes. Drain excess water.

  • Combine bulgur, tomato sauce, arugula, corn kernels, garbanzo beans, lima beans, black beans, kidney beans, salt, paprika, basil, and oregano in a large bowl. Fill each bell pepper half generously with bulgur mixture.

  • Bake in the preheated oven until bubbly and hot, 25 to 30 minutes.

Cook's Notes:

Quinoa works great too.

Use cooked ground turkey in the filling and top with mozzarella cheese for non-vegans.

Nutrition Facts

289 calories; protein 13.5g 27% DV; carbohydrates 59.2g 19% DV; fat 2g 3% DV; cholesterol 0mg; sodium 1982.3mg 79% DV. Full Nutrition
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