Kidney Bean and Tofu Stuffed Bell Peppers
Kidney Bean and Tofu Stuffed Bell Peppers is a vegan and gluten-free dish that is both delicious and nutritious. This dish is a good source of protein, fiber, and vitamins, making it a great option for a balanced diet. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
135 kcal
Protein
8 g
Carbs
12 g
Fat
7 g
Fiber
3 g
Ingredients
Green Bell pepper
2 small (200g)
Olive Oil
1 tbsp (15g)
Onion Finely Chopped
0.5 medium cup (80g)
Black Pepper
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Rajma (Kidney beans) Boiled
1 small cup (100g)
Chopped Green Chilli
1 tsp (5g)
Garlic paste
0.5 tbsp (7.5g)
Cumin Powder
1 tsp (3g)
Smoked Paprika
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Tofu (Pro Plant)
0.5 cup, crumbled (100g)
Instructions
Preparation
NOTE: Soak 50gms rajma (kidney bean) after soaking it will get double.
Cooking Steps
Preheat the oven to 375°F (190°C).
Place the halved bell peppers on a baking sheet and bake for 10-15 minutes until slightly softened.
In a pan, heat oil over medium heat. Add the chopped onion and sauté until translucent.
Add the garlic paste and sauté for another minute.
Add the chopped, green chili, cumin powder, smoked paprika, black pepper, and salt. Mix well and cook for 2-3 minutes until the tomatoes are soft.
Add boiled kidney beans(rajma), crumbled tofu to the mixture and mix well. Cook for few minutes.
Once the bell peppers are slightly softened, remove them from the oven and fill them with the tofu beans mixture.
Place the stuffed bell peppers back on the baking sheet and bake for another 10-15 minutes until the peppers are fully cooked and the tofu beans mixture is slightly browned.
Garnish with fresh coriander leaves and serve hot.