Vickys Stuffed Peppers with Curried Rice, Gluten, Dairy, Egg & Soy-Free
Stuffed peppers are a popular dish in many cuisines around the world, with variations in fillings and spices.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 4 piece Bell Peppers
- 2 cup Cooked Rice
- 1 medium Onion
- 2 clove Garlic
- 2 teaspoon Curry Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Olive Oil
- 2 tablespoon Fresh Cilantro
- 1 tablespoon Lime Juice
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until onion is translucent.
- Add curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper to the skillet. Stir well to combine.
- Add cooked rice to the skillet and mix until well coated with the spice mixture.
- Stuff the bell peppers with the curried rice mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
- Garnish with fresh cilantro and drizzle with lime juice before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 52g18%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.