Vegetarian Stuffed Pepper

Greening up your eating patterns is easy with these intensified vegetarian flavours. This contemporary twist on the traditional rice and beans is an exciting way to wrap up 21 days of The Planet Friendly Diet Challenge. Invite your friends over and celebrate this Mexican favorite.

Calories: 431, carbs 79g, protein 20g, fat 8g.

Ingredients:

1 clove garlic, 1 teaspoon of paprika, Pinch of chilli powder, 1 red bell pepper, 2 lettuce leaves, 1⁄2 cup lima beans, 1 small cob of corn, 1⁄2 cup cooked black beans, 30 g non-dairy cheese, 1⁄2 cup cooked brown rice, 2 tablespoons salsa.

Method

Preheat oven to 350°F/180°C. Cook the rice and black beans. Make the salsa using this recipe. Boil a large pot of water, cook lima beans and corn for 5–7 minutes. Strain in cool running water— pop beans from pods and remove corn kernels by slicing downward. Remove top and scoop seeds out of red pepper. Chop garlic into fine pieces. Cook over medium heat with garlic and spices, using spray oil or vegetarian broth until tender. Add corn, lima beans, rice, and black beans. After a few minutes, transfer ingredients into the pepper. Grate 2 tablespoons of cheese over top and bake for a few minutes until melted. Take lettuce leaves and make into a salad bowl by filling them with cooked ingredients.

Add fresh salsa … and enjoy!

Going vegetarian, even if for one meal will do your body a world of good. This pepper stuffed with awesomeness is from the Cat Smiley Boot Camp food plan.

Whole-food vegan diets are generally higher in certain nutrients. However, make sure you get all the nutrients your body needs. Vegan diets have a natural tendency to reduce your calorie intake. This makes them effective at promoting weight loss without the need to actively focus on cutting calories. They are also particularly effective at reducing blood sugar levels and may help prevent further medical issues from developing. – Healthline.com