Stuffed Bell Pepper Burger

The Stuffed Bell Pepper Burger is a delightful fusion of Turkish flavors, featuring a juicy, spiced veggie patty stuffed into a bell pepper, grilled to perfection. This vibrant dish is not only visually appealing but also packed with nutrients, making it a wholesome vegan option.

Ingredients

• Red bell peppers - 2 large
• Chickpeas - 200 grams, cooked
• Quinoa - 100 grams, cooked
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, grated
• Fresh parsley - 30 grams, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Whole wheat burger buns - 2
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large bowl, mash the cooked chickpeas with a fork until mostly smooth, leaving some chunks for texture.
4. Add the cooked quinoa, chopped onion, minced garlic, grated carrot, parsley, cumin, paprika, salt, and black pepper to the bowl. Mix until well combined.
5. Stuff each bell pepper with the chickpea and quinoa mixture, packing it in tightly.
6. Place the stuffed peppers upright in a baking dish and drizzle with olive oil.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.
9. While the peppers are baking, toast the whole wheat burger buns in a pan or oven until golden brown.
10. To assemble, spread tahini and lemon juice on the bottom half of the bun, place the stuffed bell pepper on top, then add the top half of the bun.
11. Serve warm and enjoy your Stuffed Bell Pepper Burger!

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in plant-based protein, supporting muscle repair and growth.

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