Stuffed Sweet Long Red Peppers - Vegan GF
This dish is so delicious. Full of a plant-based proteins from the beans.Side dish could be 1/2 cup of cooked rice or quinoa. Or some cooked vegetables. Cover them with the tasty gravy that the comes from the garlic and vegetables.Full of flavour.Vegan, vegetarian, plant-based, diabetic friendly, Sodium friendly, child Friendly, and weight management friendly.
Equipment
- Small size Sauce Pan
- Large Mixing Bowl
- Large baking dish
- 1 piece of parchment paper to cover the large baking dish
- Knife, Spatula, fork, spoon, colander to rinse beans
- Garlic Press
- 1/2 cup, tbsp, tsp, 1/2 tsp, 1/4 tsp
Ingredients
- 4 Sweet long red peppers
- 1 Can of organic Black beans rinsed
- 1/2 tsp Himalayan or Sea Salt ground
- 3 Garlic Cloves
- 3 Fresh tomatoes. I used Roma
- 1/2 cup Extra Virgin Olive Oil
Black Bean Stuffing
- 1 tbsp Italian spices
- 1 tsp Fennel Seeds
- 1 tsp Smoked Paprika
- 1/2 tsp Black pepper ground
- 1/4 tsp Red pepper flakes
- 3 Garlic cloves pressed
- 2 tbsp Tomato paste
- 2 tbsp Worcestershire Sauce gluten free
Instructions
- Preheat over to 400°F
- In small pot, add the beans and cover with water. Set on high and allow to come to a boil. Turn down to simmer for 30 minutes.Strain, Rinse and set aside.
- In a large mixing bowl add the drained black beans, add in the Italian spices, Fennel seeds, smoked paprika, ground black pepper, red pepper flakes, 3 garlic cloves pressed, tomato paste and Worcester sauce. Mix well.Use the fork to press down and break apart each of the black beans. It doesn't have to be completely mashed but as long as the beans are broken apart.
- Cut off the stem ends of the sweet long red pepper. Cut away the pepper and throw away the stem into the compost.Inside each of the red peppers, pull out the seeds, cores of each and discard in the compost.
- Use a little olive oil inside each of the red peppers and use fingers to coat the insides.Use a spoon and gently add in a spoonful of the black bean stuffing inside each of the red peppers. Press down lightly using the back side of the spoon. You should have used up all of the bean stuffing.Add the stuffed peppers to the large baking dish.Add to the large baking dish the 3 garlic cloves and the sliced tomato's slice side facing down.Pour the olive oil over all of the peppers, garlic and tomato slices.Sprinkle the salt over top of everything.
- Bake for 30 minutes covered with the parchment paperRemove the parchment paper and carefully use a spoon to baste each of the peppers with the olive oil.Put back in the oven uncovered for 15 minutes.Remove and allow to cool few minutes before serving.
- After allowed cool, left overs can be placed in a container in the fridge for 24 hours. Reheat if needed.
Tried this recipe?Let us know how it was!