Edamame and Rice Stuffed Bell Peppers

Makes 4 servings (2 filled halves per serving)

Ingredients

  • 1 Tbsp. coconut oil 
  • 2 cup shelled edamame beans 
  • ½ cup corn 
  • 1 cup wild rice mixture, cooked 
  • ½ tsp. curry powder 
  • 2 Tbsp. apple cider vinegar 
  • Dash of salt and pepper 
  • 4 bell peppers 

Preparation

  1. Preheat oven to 350°F. 
  2. In a medium pan over medium heat, melt coconut oil. Sauté edamame beans and corn. 
  3. Transfer pan contents into a medium bowl and mix together with cooked wild rice mixture, curry, apple cider vinegar, salt and pepper. 
  4. Cut bell peppers in half and remove seeds. Fill each pepper halve with mixture and place on a baking sheet. Bake for 15 minutes or until peppers are tender. 
  5. Serve and enjoy! 

 

Nutritional analysis per serving: 186 calories, 7.0 g fat, 9.8 g protein, 19.2 g carbohydrate (15.4 g available carbohydrate), 3.8 g fibre, 272 mg sodium 

My Viva Servings: 1 grain, 1 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy