Published Apr 4th
Prep 15m Cook 42m Additional - Ready In 57m
Servings 4 servings Calories 288.9

Vegan stuffed peppers. Top with sriracha sauce, sliced avocado, and cilantro.

Recipe Ingredients

  • 4 red bell peppers, halved lengthwise and seeded
  • 1 cup water
  • ½ cup bulgur
  • 1 (24 ounce) jar tomato sauce, or more to taste
  • 2 cups arugula
  • 1 cup corn kernels
  • ½ cup garbanzo beans, drained
  • ½ cup lima beans, drained
  • ½ cup black beans, rinsed and drained
  • ½ cup kidney beans, rinsed and drained
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking pan with aluminum foil. Arrange bell pepper halves in the baking pan.
  2. 2 Bring water and bulgur to a boil in a small saucepan. Cover and simmer until bulgur is tender, 12 to 15 minutes. Drain excess water.
  3. 3 Combine bulgur, tomato sauce, arugula, corn kernels, garbanzo beans, lima beans, black beans, kidney beans, salt, paprika, basil, and oregano in a large bowl. Fill each bell pepper half generously with bulgur mixture.
  4. 4 Bake in the preheated oven until bubbly and hot, 25 to 30 minutes.

Nutrition Facts

  • Calories 288.9
  • Carbohydrate 59.2 g
  • Fat 2 g
  • Fiber 16 g
  • Protein 13.5 g
  • Saturated Fat 0.3 g
  • Sodium 1982.3 mg
  • Sugar 13.1 g

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Chef's Notes

Quinoa works great too; Use cooked ground turkey in the filling and top with mozzarella cheese for non-vegans.
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