Greek · Dinner
Stuffed Vegetable Bowl with Rice (Dairy-Free)
Roasted bell pepper and tomato stuffed with lemon-herb basmati rice, pine nuts and currants, then baked until tender with blistered skin. Served with dairy-free tzatziki made from coconut yogurt, cucumber and dill, finished with olive oil and fresh lemon.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
502Calories
11.2gProtein
22.1gFat
70.8gCarbs
20.4gSugar
10.1gFiber
433mgSodium
0mgChol
5.2gSat Fat
1050mgPotassium
108mgCalcium
3.8mgIron
0mcgVitamin B12
156mgVitamin C
vegetarian
vegan
high-fiber
dairy-free
Instructions
1
Prep
Preheat oven to 375°F. Slice tops from bell pepper and tomato, scoop out seeds, hollow tomato flesh and reserve it. Set shells cut-side up in a baking dish.
2
Sauté
Warm half the olive oil in a skillet over medium heat. Add onion and garlic, cook 3–4 minutes until soft and translucent.
3
Stuff
Mix cooked rice with sautéed onion, garlic, pine nuts, currants, dill, parsley, mint, reserved tomato flesh, lemon juice, salt and pepper. Pack into shells.
4
Roast
Drizzle with remaining olive oil, cover loosely with foil and roast at 375°F for 35 minutes until pepper skin blisters and rice top is golden.
5
Plate
Set stuffed pepper and tomato in a bowl, spoon tzatziki made from coconut yogurt and cucumber alongside, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.8 oz250g basmati rice, cooked
- 22 medium bell pepper
- 22 medium tomato
- 4 tbsp4 tbsp olive oil, divided
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp currants
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp fresh parsley
- 4 tbsp4 tbsp fresh mint
- 2 clove2 clove garlic
- 11 onion
- 2 tbsp2 tbsp lemon juice
- 2/3 cup160ml coconut milk yogurt, unsweetened
- 4 tbsp4 tbsp cucumber
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
