vegan baked stuffed capsicums

vegan plant based food

Preheat the oven to 200 degrees celsius (400F).

Finely chop half an onion.

Finely chop two tomatoes.

Grate half a carrot.

Grate half a zucchini.

Break one head of broccoli into small florets.

Finely chop one handful of parsley.

Cut four bell peppers/capsicums in half and remove the seeds.

Entrees | Serves 4

Prep. Time: 10 min. | Cooking Time: 20 min.


  •  ½ Onion
  • 2 Tomatoes
  • ½ Carrot
  • ½ Zucchini
  • 1 Small broccoli
  • 1 Handful fresh parsley
  • 4 Capsicums/bell peppers
  • 1 Tbsp olive oil.
  • 1 Tsp cumin seeds
  • 2 Cups of cooked cannellini beans

Heat a frying pan. Add one tablespoon of olive oil. (Use a dash of water instead if you prefer to avoid oil)

Add one teaspoon of cumin seeds and cook until they pop. Add the chopped onion and saute for one minute.

Add the chopped tomato, carrot, zucchini, broccoli and cannellini beans.

Add salt and pepper. Add the chopped parsley Place the capsicum halves on a baking tray. 

Spoon the vegetable bean mixture into the bell peppers/capsicum halves. Spoon the remaining vegetable and bean mixture around the bell pepper/capsicum.

Place the tray in the oven and bake for 20 minutes at 200 degrees celsius. Remove from the oven, serve and enjoy. 

For more healthy recipes from I FEEL GOOD:

Read next >> vegan mexican quinoa ceviche