Vibrant three bean salad stuffed in a colorful bell pepper is a happy way to kick off meatless Monday! Nutrition Stripped’s recipe is particularly enticing because you can make these goodies without turning on the stove. Just prep the veggies and legumes and toss them into the waiting belly of a bell pepper.
Vegetarian Stuffed Peppers Ingredients Directions Remove the top of the bell peppers by cutting down about 1/4 to 1/2 inch. Scoop out the seeds and white pulp and set aside. Cook lentils to the package directions (add about 1 1/2 cups water and cook for 25-30 minutes, or until tender.) In a large mixing bowl combine all the beans, chopped veggies, and seasonings (everything except the avocado). Toss until combined and adjust seasonings to your desired taste. Using a large spoon, scoop the bean salad into the raw bell peppers. Top with fresh diced avocado before enjoying! Nutrition Information Serves: 4 | Serving Size: 1 cup Per serving: Calories: 389; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 185mg; Carbohydrate: 54g; Dietary Fiber: 23g; Sugar: 9g; Protein: 19g Nutrition Bonus: Potassium: 1110mg; Iron: 37%; Vitamin A: 24%; Vitamin C: 225%; Calcium: 11%
McKel is a registered dietitian, wellness coach and blogger of Nutrition Stripped, where she offers her nutrition services and shares nourishing recipes. Nutrition Stripped is a plant-based whole foods blog focusing on making healthy eating deliciously simple. If you like this recipe, you may enjoy these whole food recipes from Nutrition Stripped as well. Connect with McKel onFacebook, Instagram and Pinterest.
