Recipe for 2 servings
Serving size: ½ pimiento relleno
Calories per serving: 249 kcal
Total Fats: 11g
Saturated fatty acids 0.74g
Monounsaturated fatty acids: 6.15g
Approximated time: 30 minutes
1 sweet red pepper
1 ½ cup of veggie crumbles (Boca® Ground crumbles)
1 ½ cup of shreds of Kale (Nature’s Greens® organic kale)
1/3 cup of chopped onions
1 tablespoon of pure canola oil
¾ tablespoon of sea salt
1 tablespoon of lemon and pepper seasoning (Badia® Lemon Pepper)
1 tablespoon of beaf-like seasonings (The Vegetarian Express® Beaf-like seasoning)
2 tablespoons of vegan mozzarella cheese (Mozzarella-type GoVeggie®)
You can always substitute vegan cheese for real “light” cheese or use other brands of seasonings 🙂
Wash the pepper, cut in half and clean the seeds.
Put water in a pot and boil, then add both half of the pepper in the boiling water and leave there for 5 min. Take them out of the pot and let them cool down on the side.
Measure 1 ½ cup of veggie crumbles and set aside.
Chop ½ a small onion and wash and cut thin 1 ½ cup of kale
Warm the canola oil in a pot. Sauté the onion and then add the kale and veggie meat.
Add the salt, lemon pepper seasoning and beef-like seasoning. Mix and cook for about 5 minutes stirring as needed.
Once cooked, stuff the peppers with mixture and cover each with 1 tablespoon of shredded mozzarella cheese. Put in the oven at 350F° for about 12 minutes.