Vegan Stuffed Peppers with Nadura* Mince

Soy Free

Gluten Free

Vegan

GMO Free

Ingredients

300g Nadura* Meat-Free Mince
4 Large Bell Peppers, tops cut off and seeds removed
150g White Onion, finely chopped
15g Garlic, minced
150g Cooked Rice (white or brown)
200g Canned Diced Tomato
15 ml Avocado / Sunflower Oil
2g Dried Mixed Herbs
1g Ground Cumin
1g Smoked Paprika
Salt and black pepper, to taste
60g Vegan Cheese, shredded (optional)

Mince

Packed with 23 grams of natural protein per serving, rich in fiber, and low in fat, Nadura* Meat-Free Mince crafted to blend seamlessly into your favorite recipes—without the cholesterol, trans fats, or excess calories.

chicken-free Mince

preparation

Preheat the oven to 180°C (fan) or 200°C (conventional).
To prepare the peppers, cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with a bit of oil and place them in a baking dish.
In a large skillet, heat oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until translucent.
Add the Nadura* Meat-Free Mince to the skillet and cook for 5–6 minutes, breaking it up with a spatula, until browned and cooked through.
Stir in the diced tomatoes, dried herbs, cumin, smoked paprika, salt, and pepper. Let the mixture cook for 5–7 minutes, until slightly thickened.
Add the cooked rice to the skillet and mix thoroughly to combine all the ingredients. Adjust the seasoning if necessary.
Spoon the filling into each prepared bell pepper, pressing down gently to pack the mixture.
If using cheese, sprinkle it on top of each pepper.
Cover the baking dish with aluminium foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10–15 minutes, until the peppers are tender and the tops are slightly browned.
Remove from the oven and let cool slightly. Garnish with fresh parsley and serve warm with a side salad.