Stuffed Bell Pepper
This meatless, dairy-free dish screams, springtime! A seasonal take on my squash dish, this also features complete proteins, an array of vitamins and minerals and endless flavor and texture! Grounding spices and creamy basil dressing tops off this light and bright spring meal.
Nutritional facts
Protein
23g
Carbs
77g
Calories
570
Fat
22g
Ingredients
Basil, Carrots, Cashews, Extra Virgin Olive Oil, Garlic, Green Beans, Green Lentils, Ground Black Pepper, Hemp Seeds, Italian Parsley, Kosher Salt, Lemon Juice, Lemon Zest, Peas, Quinoa, Red Pepper Flakes, Red Peppers, Spanish Onions, Tahini Paste, Turmeric Powder
Reviews
3.9
Based on 179 reviews
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About Emily Peck
Emily is a health supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools and supportive guidance. As longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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