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Roasted Bell Peppers Stuffed With Potatoes and Onion

Roasted Bell Peppers Stuffed With Potatoes and Onion


Ingredients
8
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Tomatoes

Ingredients

For the pepper

  • 1 cup almond milk
  • 12 tsp black pepper (ground)
  • 1 tbsp chives (chopped)
  • 1 tsp dried basil
  • 1 tbsp nutritional yeast
  • 3 medium potato
  • 2 large red bell pepper (wash, cut in half and remove the inside)
  • 1 tsp sea salt
  • 1 medium tomato (diced)
  • 2 large yellow bell pepper (wash, cut in half and remove the inside)

For the peper

For the onion

  • 2 tbsps balsamic vinegar
  • 12 tbsp extra virgin coconut oil
  • 3 medium red onion (sliced)

Directions

  1. Preheat the oven to 350 °F (180 °C).
  2. Boil the potatoes for about 15 minutes until soft.
  3. Mash the potatoes in the pot or a medium size bowl and add the herbs, salt and pepper, tomato, nutritional yeast and almond milk.
  4. Stuff the bell pepper halves with the potato filling.
  5. Mix the sliced onions with the coconut oil and put them on a baking tray covert with baking paper.
  6. Roast both things in the oven for 20 minutes, the bell peppers should go on top.
  7. Sprinkle the balsamic vinegar on the roasted onions before serving.

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