The “Legendary Stuffed Pepper”

stuffed pepper

Recipe for 2 servings
Serving size: ½ pimiento relleno
Calories per serving: 249 kcal
Carbohydrates: 15.5g
Proteins: 43g
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 🙂 

legendary stuffed pepper 1


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.

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