Stuffed Bell Peppers

by in Blog, Recipes, Vegan, Vegetarian Recipes 26/02/2019

Stuffed Bell Peppers

Stuffed bell peppers may sound and look fancy, but it is pretty easy to put together. The filling is inspired by one of my favorite Italian dish- ratatouille. To make it protein and nutrient rich I have added kidney beans which add a hearty taste to the meal.  This dish is a healthier alternative to the common rice stuffed bell peppers. Go on and get stuffed. Give these Stuffed Bell Peppers a try.

Serves                                  2

Preparation Time               20 minutes

Active Cooking Time         10 minutes

Ready in                               70 minutes

Difficulty Level                    Medium


  • 1  cup eggplant, chopped
  • 1  cup zucchini, chopped
  • 2 tomato, chopped
  • 1 small onion, thinly sliced
  •  2 cloves of garlic, chopped
  • 2/3 (15.5 oz) can kidney beans, drained and rinsed
  • 2 tablespoon tomato sauce
  • 2 tablespoon flaxseed meal
  • 1 tablespoon olive oil
  • ½ teaspoon chili powder
  • ¼ cup water
  • Salt to taste
  • 2 red or yellow or green bell pepper


  • Pre heat the oven at 375 F.
  • Heat oil in a non stick skillet, sauté garlic for a while. Be careful, it should not turn golden.
  • Stir in onion, eggplant and zucchini. Pour in water. Cover and simmer for 5 minutes. Mix with kidney beans, tomatoes, tomato sauce and flaxseed meal. Remove from heat.
  • Halve the bell peppers lengthwise, discard seeds and core. Stuff shells with filling. Arrange in a baking pan and bake until cooked (about 40minutes). Serve hot.

Nutritional Information

Amount Per Serving



Total Fat

10.0 g

      Saturated Fat

1.3 g

      Polyunsaturated Fat

2.7 g

      Monounsaturated Fat

5.6 g


0.0 mg


1,317.1 mg


959.1 mg

Total Carbohydrate

52.9 g

      Dietary Fiber

17.9 g


7.2 g


14.5 g

Vitamin A

56.1 %

Vitamin B-6

30.7 %

Vitamin C

232.1 %

Vitamin E

12.5 %


11.8 %


27.7 %


19.1 %


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