Bela's Stuffed Red Bell Peppers

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
100%
Bela's Stuffed Red Bell Peppers
80 min.
4
345kcal

Suggestions


Introducing Bela's Stuffed Red Bell Peppers, a vibrant and healthy dish that showcases the best of vegetarian cooking! Packed with wholesome ingredients, this recipe is as flavorful as it is nutritious, making it a perfect addition to your mealtime rotation. With a health score of 100, you can indulge in this delightful side dish knowing you're treating your body right.

Imagine bright red bell peppers, tender and slightly charred, lovingly filled with a savory mixture of brown rice, black-eyed peas, and leafy Swiss chard. Each bite is a celebration of textures and flavors, from the earthy notes of the peas to the aromatic garlic and onion sauté. Not only is this dish gluten-free and dairy-free, but it's also a fantastic choice for vegans and anyone seeking to eat clean and wholesome.

Whether you're looking for a satisfying side or a main dish that steals the show, Bela's Stuffed Red Bell Peppers deliver on every front. Ready in just 80 minutes, this meal is an excellent choice for both busy weeknights and leisurely weekend gatherings. So, gather your ingredients, fire up the oven, and treat yourself to a dish that's sure to impress both your palate and your health goals!

Ingredients

  • cup brown rice uncooked
  • 15 ounce black-eyed peas rinsed drained canned
  • cloves garlic chopped
  • teaspoon olive oil 
  • 0.3  onion chopped
  •  bell peppers red seeds removed
  • servings salt and pepper black to taste
  • large swiss chard leaves chopped
  • 2.3 cups water 

Equipment

  • frying pan
  • baking sheet
  • sauce pan
  • oven

Directions

  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  3. Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
  4. Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes.
  5. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers.
  6. Serve hot.

Nutrition Facts

Calories345kcal
Protein15.35%
Fat8.29%
Carbs76.36%

Properties

Glycemic Index
55.19
Glycemic Load
28.47
Inflammation Score
-10
Nutrition Score
36.13391272918%

Flavonoids

Catechin
0.36mg
Luteolin
0.73mg
Isorhamnetin
0.34mg
Kaempferol
1.46mg
Myricetin
0.77mg
Quercetin
2.22mg

Nutrients percent of daily need

Calories:344.6kcal
17.23%
Fat:3.26g
5.01%
Saturated Fat:0.62g
3.88%
Carbohydrates:67.46g
22.49%
Net Carbohydrates:55.91g
20.33%
Sugar:9.08g
10.09%
Cholesterol:0mg
0%
Sodium:263.03mg
11.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.56g
27.12%
Vitamin K:207.49µg
197.61%
Vitamin C:160.92mg
195.06%
Manganese:2.54mg
126.92%
Vitamin A:5209.95IU
104.2%
Folate:290.08µg
72.52%
Fiber:11.56g
46.23%
Magnesium:160.39mg
40.1%
Vitamin B6:0.75mg
37.25%
Phosphorus:337.51mg
33.75%
Vitamin B1:0.49mg
32.73%
Copper:0.51mg
25.41%
Iron:4.51mg
25.08%
Potassium:781mg
22.31%
Vitamin B3:3.85mg
19.26%
Vitamin E:2.78mg
18.52%
Zinc:2.76mg
18.38%
Vitamin B5:1.58mg
15.82%
Vitamin B2:0.21mg
12.07%
Calcium:70.18mg
7.02%
Selenium:3.24µg
4.63%
Source:Allrecipes