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Vegan Mediterranean Stuffed Capsicums

Posted in : Uncategorized on by : Dr. Dave's 411

Vegan Mediterranean Stuffed Capsicums

Quick and easy lunch or dinner that will can be prepped in 10 minutes. This is full of beans and delicious nutrients!
Prep Time10 minutes
Cook Time40 minutes
Total Time49 minutes
Course: Dinner, lunch
Cuisine: Mediterranean
Keyword: Heart Healthy, meditteranean, vegan, vegetarian
Servings: 4 people


  • 4 capsicums
  • cauliflower rice microwave packet
  • 1 can black beans rinsed and drained
  • 1/3 cup semi dried tomato strips in oil undrained
  • 1 small zucchini grated
  • 1/3 cup fresh parsley chopped
  • 1 tbsp lemon rind grated
  • 2 green shallots
  • 2 garlic cloves minced
  • 1/4 cup avocado oil
  • 1/4 cup vegetable liquid stock
  • vegan basil pesto jar


  • Preheat oven to 400 degrees. Use a small, sharp knife to cut the tops of the capsicums Use a teaspoon to scoop out the seeds and remove the membranes. Arrange the capsicum shells, cut-side up, in a small roasting pan.
  • Combine the rice, beans, tomato strips, zucchini, parsley, lemon rind, shallot, garlic and stock in a large bowl. Season.
  • Divide the rice mixture among the capsicum shells, pressing down lightly as you fill. Place reserved lids on top. Drizzle over the oil. Cover with foil.
  • Bake for 25 minutes. Remove the foil and bake for a further 15 minutes or until the capsicum shells are just tender. Top filling with pesto and replace lids to serve.

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