Vegan Stuffed Capsicums (Bell Peppers)

Serves 1 | Prep time: 10 mins | Cooking time: 50 mins

INGREDIENTS

• 50g/1.7oz (1/2 cup) TVP (textured vegetable protein)
• 1/4 veg stock cube
• 1 garlic clove
• 50g/1.7oz brown onion (1/2 med onion)
• 1 tsp smoked paprika
• 5ml (1 tsp) olive oil spray
• 100g/3.5oz (2/3 cup) black beans, rinsed & drained
• 15g/0.5oz (1/3 cup) nutritional yeast powder
• 35g/1.2oz (1 1/2 Tbsp) tomato paste
• 250g/8.8oz red capsicum/bell pepper (2 medium sized)
• Optional: chopped parsley to garnish

METHOD

1. Mix stock cube with 1/2 cup of boiled water. Rehydrate the TVP mince by pouring the water over it in a bowl. Set aside.
2. Heat a pan on medium-high heat. Add the oil then sauté the onion and garlic. Add the paprika and stir for 2 to 3 more minutes.
3. Once the TVP has rehydrated, add it to the pan, stir and cook for 3 to 4 minutes. Then add the beans, nutritional yeast and tomato paste, mix well and cook for another 5 to 7 minutes, then remove from heat.
4. Preheat oven to 180C/356F.
5. Slice the tops off the capsicums (bell peppers), remove the seeds then pack the mince mixture in.
6. Bake in the oven covered for 25 to 30 minutes, then uncover and bake for another 5 to 10 minutes.
7. Once ready, garnish with chopped parsley or herb of choice and enjoy.

Macros – Carb: 45g  Fat: 9g  Prot: 47g  Calories: 449

This recipe is part of the 7-day Strength meal plan