Vegan Stuffed Bell Peppers with Soy Mince
Flavorful and protein-packed vegan stuffed bell peppers featuring textured vegetable protein for a satisfying and nutritious meal.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
45g carbs
8g fat
Ingredients
For 4 servings
- 4 bell pepper
- 1 cup textured vegetable protein
- 1 onion
- 2 cloves garlic
- 1 cup canned tomato
- 1 cup frozen corn
- 1 cup black beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- salt — to taste
- pepper — to taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove seeds and membranes.
- 3
Place the peppers cut-side up in a baking dish and set aside.
- 4
In a small bowl, rehydrate textured vegetable protein with 1 cup of hot water; let it sit for 5 minutes.
- 5
Finely chop the onion and garlic.
- 6
Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
- 7
Add rehydrated soy mince, canned tomato, frozen corn, black beans, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
- 8
Stuff each bell pepper with the soy mince mixture, pressing gently to pack them tightly.
- 9
Cover the dish with foil and bake for 10-12 minutes, or until peppers are tender.
- 10
Serve hot.
Cook it this week.
NeatEat plans Vegan Stuffed Bell Peppers with Soy Mince — and the rest of your week — around your budget, groceries included.