Pimientos de Escudella

Pimientos de Escudella is a vibrant and flavorful vegan side dish featuring roasted bell peppers stuffed with a savory mixture of rice, herbs, and spices. This dish captures the essence of traditional Spanish cuisine while being completely plant-based, making it a perfect accompaniment to any meal.

Ingredients

• 2 large red bell peppers
• 100 grams of cooked brown rice
• 50 grams of chickpeas, rinsed and drained
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon olive oil
• 1 tablespoon fresh parsley, chopped
• Salt to taste
• Black pepper to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
4. Stir in the cooked brown rice, chickpeas, smoked paprika, parsley, salt, and pepper. Mix well and cook for an additional 5 minutes to heat through.
5. Stuff each bell pepper with the rice and chickpea mixture, pressing down gently to pack it in.
6. Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam.
7. Cover the dish with foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 32 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from bell peppers, which boost the immune system.
• High in fiber from brown rice and chickpeas, promoting digestive health.

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