Oh My Veggies · by Nicole★ 5.0 (4)
Vegan Stuffed Peppers
NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 29%
CARBS 75G74% OF CAL
11G FIBER50G OTHER14G TOTAL SUGAR
FAT 5G11% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with roasted vegetables, chickpeas, and couscous in a tomato-basil sauce. Colorful, hearty, and packed with plant-based protein.
mainitalianbeans🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large zucchini (chopped)
- 1 cup mushrooms (quartered)
- 1 large onion (quartered)
- 3 cloves garlic (unpeeled)
- 1 tbsp olive oil
- salt and pepper (to taste)
- 1 1/2 cups tomato passata (or crushed tomatoes)
- 1/2 cup chickpeas (drained and rinsed)
- 1/3 cup basil leaves (roughly torn)
- 4 medium sized red bell peppers
- 1 1/2 cups couscous
- parchment paper
At a glance
PER SERVING · TIME 75M
CAL 20%·PRO 29%
CARBS 75G74% OF CAL
11G FIBER50G OTHER14G TOTAL SUGAR
FAT 5G11% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 490mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 724mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 490MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.