Soy Free) (Edit recipe)

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These stuffed peppers are a quick and easy! They make for a wonderful meal prep or weeknight dinner.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 8

Ingredients

4 whole Bell Pepper, (cut in half at stem)
0.5 lb Ground Beef
2 cups Eggplant, diced
0.75 cup Onion, chopped
1 cup Jasmine Rice, cooked
0.125 cup Garlic, minced
0.25 cup Celery, minced
3 Tbsp Avocado Oil
1 Tbsp Coconut Aminos, (I like Coconut Secret)
3 Tbsp Coconut Milk Yogurt, plain (Cocojune) or labneh
0.5 tsp Garlic Salt
0.25 tsp Paprika

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

add avocado oil to a pan on medium high heat.
sauté eggplant for 3 minutes.
add onion, celery, and garlic and cook for 3 minutes.
add beef and cook for 4 minutes.
add rice and cook for 3 minutes.
add @coconutsecretofficial, garlic powder, and paprika.
add cocojune to mixture and remove from heat.
spoon meat mixture into halved peppers.
place peppers in a pre greased baking dish.
bake in 350 degree oven for 20 minutes.
sprinkle @daiyafoods vegan cheese blend on top and melt on broil for 2 minutes.
top with diced tomatoes and fresh parsley or cilantro.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	236
Fat:	10 g
Carbohydrates:	27 g
Protein:	9 g
Cholesterol:	25 g
Sodium:	146 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.