Friday, May 31, 2013

Vegan Stuffed Bell Peppers P90X2

I recently purchased the P90X2 Nutrition Guide because I heard it had lots more vegetarian and vegan recipes than the original guide. And it does! 


The first recipe I tried was Vegan Stuffed Bell Peppers. DELICIOUS! My family loved them. I made a triple recipe. Also I doubled the tomatoes. 


Vegan Stuffed Bell Peppers

2 large red bell peppers
sea salt & pepper to taste
1 tsp olive oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup water
8 oz tempeh, crumbled
7.5 oz (1/2 can) fire roasted diced tomatoes (I doubled this to 15 oz.)
2 Tbsp raw pine nuts
1 cup cooked brown rice
1 Tbsp freshly chopped parsley
1 Tbsp freshly chopped basil
1 Tbsp raisins 

  1. Preheat oven to 375 degrees.
  2. Cut peppers in half lengthwise, leaving stems intact. Scoop out seeds and place cut side up in a shallow baking dish. Sprinkle with salt and pepper. Bake about 15 minutes, or until they're soft, but they still retain their shape.
  3. Put 1 cup of water in small pan and bring to a boil.
  4. Heat olive oil in a large skillet over medium heat and saute onion and garlic until soft.
  5. Add tempeh, tomatoes, and pine nuts to skillet and saute about 5 to 7 minutes.
  6. Stir in rice, parsley, basil, and raisins. Remove from heat and season with a bit more salt and pepper.
  7. Spoon mixture into peppers in the baking pan. Pour just enough boiling water around the peppers to touch the base of each so they won't burn in the oven.
  8. Bake for 15 minutes.
Nutrition Info and Tips
Nutrition Info Per Serving (1 pepper): Calories 247, Fat 7g, Carbohydrates 35g, Protein 12g, Fiber 8g, WWP: 6

And then, family Beast!


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