Chickpea & Kale Stuffed Peppers with Schug
cashew “Parmesan”, roasted almond rice, parsley
A highlight of this delightful dish is the parsley cilantro schug sauce, which adds herby, garlicky flavor to these delicious vegan stuffed peppers. Here, roasted red bell pepper halves are stuffed with sautéed chickpeas and kale, then sprinkled with nutty cashew “Parmesan” and baked until golden brown. They’re placed atop jasmine rice loaded with chewy dates, crunchy almonds, and fresh parsley, then finished with a drizzle of schug sauce.
Tags:
Vegan
•Gluten-free
Allergens:
Tree Nuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time35 minutes
Prep Time
DifficultyEasy
Ingredients
serving amount
¼ ounce
Garlic
½ cup
Jasmine Rice
1 unit
Veggie Stock Concentrate
1 unit
Red Bell Pepper
13.25 ounce
Garbanzo Beans (Chickpeas)
1 unit
Yellow Onion
2.75 ounce
Kale
¾ ounce
Dates
½ ounce
Roasted Almonds
¼ ounce
Parsley
4 ounce
Schug Sauce
2.5 tablespoon
Cashew “Parmesan”
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
/ per serving
Calories1090 kcal
Fat60 g
Saturated Fat7 g
Carbohydrate116 g
Sugar20 g
Dietary Fiber15 g
Protein21 g
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
Please refer to the recipe card for Step 1.
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