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40 mins
Moderate
290 cal
3 serv.
Ingredients
3
bell peppers
2 tbsp
olive oil
1
shallot - minced
4
cloves of garlic - minced
2 cup
spinach - chopped
1 cup
canned black beans - drained and rinsed
1/3 cup
walnuts
1/2 cup
canned garbanzo beans - drained and rinsed
1 cup
brown rice, cooked and cooled
3/4 tsp
salt
1 tsp
black pepper, ground
1/4 tsp
ground cumin
1 tsp
chili powder
1 tsp
onion powder
2 tbsp
tomato paste
1
orange - large, juiced
If you have cooked brown rice or other grains on-hand, give themnew life with this colorful, flavorful meal!
Nutritional Information
Per serving (3)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Cut bell peppers in half, lengthwise, remove their seeds, and set them aside. In a large bowl, combine the filling ingredients.
2
Spray the Cooking Drawer with cooking spray and add the remaining ingredients. Select the VEGGIE setting and adjust time to 10 minutes. Open the Cooking Drawer to flip ingredients at the 5-minute mark. Once cooked, transfer back to the mixing bowl.
3
Spray the halved bell peppers with olive oil and fill each with ½ cup of stuffing.
4
Add the stuffed bell peppers to the Cooking Drawer. Select the BAKE setting and adjust the temperature to 320°F, keeping cooking time at the setting’s default (15 minutes). Press START to begin cooking.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
