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
Filling:
- 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
Optional:
- Orange, Juice and Zest
Directions
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.
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.
Spray the halved capsicums with olive oil and fill each capsicum half with ½ cup of stuffing.
Replace the grill in the Cooking Drawer it was removed from. Add 3 stuffed peppers halves to each Cooking Drawer, and place both inside
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 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.
