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vegan baked stuffed capsicums

YOGI TIMES
YOGI TIMES
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vegan baked stuffed capsicums

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.

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.

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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: ifeelgood.com.au/vegan-meal-plans

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