Eggplant Stuffed Bell Pepper

Best matched for elements:

Earth

Our Recipe Details

Category

Dinner

Yield: 2 Yield
Course: Dinner
Prep Time20 mins

Ingredients

  • 2 Green bell peppers
  • 2 Cups Eggplant Chopped into small cubes
  • ¼ Cup Red onion Small diced
  • 2 Cloves Garlic Minced
  • 3 tbsp Olive oil
  • ¼ Cup Water
  • 1 Teaspoon Sea salt
  • 1 Cup Cooked millet
  • 1 tbsp Coconut aminos
  • 2 tbsp Parsley Chopped
  • 2 dashes Arizona Peppers hot sauce
  • 2 tbsp Tomato sauce or marinara
  • ½ teaspoon Black pepper
  • 3 tbsp Cashew ricotta or nutritional yeast

Instructions

  • Preheat the oven to 375. Have a loaf pan for baking, no need to grease.
  • Cut the tops off of the bell peppers, and clean out the seeds and centre of the pepper; place in the loaf pan. Cut the tops of the bell pepper into small pieces and place in a bowl. Add eggplant, red onions and garlic to the bowl with the diced bell peppers.
  • Heat olive oil  in a large saute pan on medium heat. Add the bowl of bell pepper, eggplant, onions, garlic, water, and sea salt to the pan. Saute for 6-10 minutes.
  • Place cooked vegetables, millet, coconut aminos, parsley, hot sauce, tomato sauce, black pepper and cashew ricotta back into the large bowl and mix until well combined.
  • Stuff peppers full with mixture. Bake for 22-25 minutes. Serve hot.

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Recipe Tags

Vegan
Nutrition Facts
Eggplant Stuffed Bell Pepper
Amount per Serving
Calories
88
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
1608
mg
70
%
Potassium
 
521
mg
15
%
Carbohydrates
 
17
g
6
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
912
IU
18
%
Vitamin C
 
106
mg
128
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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