Stuffed Peppers
If you have cooked brown rice or other grains on-hand, this colourful, flavourful, veggie-full meal is a perfect way to jazz it up.
Ingredients
- 3 Peppers
- Cooking Spray
- 2 tbs Extra Virgil Olive Oil
- 1 Shallot, Minced
- 4 Cloves Garlic, Minced
- 60g Spinach, Chopped
- 96g Mushrooms, Chopped
- 38g Walnuts, Chopped
- 82g Chickpeas, Cooked
- 200g Brown Rice, Cooked
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Cumin
- 1 tsp Chili Powder
- Orange, Juice and Zest
Directions
1
Cut peppers in half, lengthwise, remove their seeds, and set them aside. In a large bowl, combine the filling ingredients remove the grill from one cooking drawer and add filling mixture inside.
2
Select the BAKE setting and adjust temperature to 200°C and time to 8 minutes. Stir filling at the 4-minute mark and transfer back to the bowl.
3
Spray the halved capsicums with olive oil and fill each capsicum half with ½ cup of stuffing.
4
Replace the grill in the Cooking Drawer it was removed from. Add 3 stuffed peppers halves to each Cooking Drawer, and place both inside
5
Press SYNC and select the BAKE setting for both drawers, adjusting the time to 12 minutes. Then press START to begin cooking.
Nutritional information
|
Calories: 340.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
