The Best Stuffed Vegetarian Bell Peppers
Stuffed bell peppers are one of my favorite meal prep recipes, and this might just one of the best vegetarian bell peppers recipes ever. It's loaded with amazing flavors and packed with vegetable protein.
Ingredients
- 3 large Bell Peppers Cut in halves, top and core removed
- 1 tbsp Olive Oil
- ½ Red Onion Diced
- 1 can (15oz) Black Beans Drained
- 1 can (15oz) White Beans Cannellini or your preferred type
- 1 can (15oz) Chickpeas Drained
- ½ cup Tomatoes Chopped
- 1 cup Spinach
- Juice from ½ Lime
- 1 tbsp Hoisin Sauce
- Pinch of Salt and Pepper
- 1/4 cup Grated Parmesan
Bulgur
- 1 cup Dry Bulgur
- 1½ cup Vegetable Broth
- ½ cup Coconut Milk
- 1 tsp Ground Cumin
- 1 tsp Curry Powder
- ½ tsp Garlic Powder
- ½ inch Fresh Minced Ginger
- Pinch of Salt
Instructions
- Pour vegetable broth and coconut milk into a pot with the bulgur and season with salt, cumin, curry powder, garlic powder and ginger and let it come to a boil, before turning the heat down to a simmer.
- Cover with a lid and let the bulgur cook for 10-15 minutes while stirring occassionally. Once the liquid has been absorbed by the bulgur, remove from the heat and set aside.
- While the bulgur cooks, lightly grease a baking pan with vegetable oil.
- Preheat oven to 400F.
- Next, get a large mixing bowl and add the diced red onions, drained black beans and cannelini beans, chopped tomatoes and spinach. Add a pinch of salt, pepper, hoisin sauce, lime juice and fresh chopped basil and mix everything together.Once the bulgur had cooked, add the the cooked bulgur to the beans and combine everything.
- Load each bell pepper half with the bulgur mix and place the stuffed peppers in the greased baking pan.
- Top the peppers with grated parmesan and bake them in the middle of the oven for 25-30 minutes or until the peppers are lightly roasted and the cheese has gone golden.
- Serve with your favorite salad and dressing and enjoy.