Fructose Free Vegan Stuffed Bell Peppers
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Learn more →Ingredients
4 servings
For the peppers
- 4 medium bell peppers (any color), halved lengthwise and seeded
- 1 tbsp olive oil
- ¼ tsp salt
For the filling
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 ½ cups cooked brown rice
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the insides and edges with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
- 2
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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