Red bean stuffed peppers

Name: Red bean stuffed peppers
Prep time: 1 h 40 min
Total time: 1 h 40 min
Ingredients: 4 pcs Bell pepper; 300 g Dried red beans; 240 g Canned tomatoes; 1 pcs Onion; 1 pcs Carrot; 30 g Long-grain rice; 1 tbsp Olive oil; Ground coriander, to taste; Salt, to taste; Ground black pepper, to taste

Vegetarian peppers filled with beans and rice, stewed in tomato sauce.

Per serving: 371 kcal
Time: 100 min
Servings: 4

Protein, fat and carbs per serving

Protein: 20 g 22% of calories
Fat: 6 g 15% of calories
Carbs: 58 g 63% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 4 servings

Bell pepper 4 pcs
Dried red beans 300 g
Canned tomatoes 240 g
Onion 1 pcs
Carrot 1 pcs
Long-grain rice 30 g
Olive oil 1 tbsp
Ground coriander to taste
Salt to taste
Ground black pepper to taste

Method

Soak the beans overnight in cold water and boil until tender. Cook the rice separately.
Finely chop the onion, grate the carrot and fry both in oil until soft. Mix half with the beans, rice, salt and pepper.
Cut the tops off the peppers, remove the seeds and fill the peppers with the mixture.
Pour the tomatoes over the remaining onion and carrot and simmer for 10 minutes. Set the peppers in the sauce, cover and simmer on low for 20 minutes.