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–+ servings

Burrito Stuffed Roast Peppers

Lunch
The burrito stuffed roast pepper recipe is a must-try recipe. This recipe is packed with taste and delivers an energy-packed carbohydrate hit!
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Calories346kcal
Carbs50g
Protein15g
Fats10g
For Exercise Day
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Performance Benefits

This is a great recipe to help increase carbohydrate content on a training day. do not consume too close to training though, as it has a a large quantity of fiber.
Health Benefits

Fiber can help keep your gut healthy, as well as lower your risk of diseases such as diabetes and heart disease.
Expert Tips

Melt some cheese over the peppers 5 minutes before removing from the oven and serve with a spoon of creme fraiche over the top.

Equipment

  • Oven
  • Bowl

Ingredients

  • 1 tbsp Extra virgin olive oil
  • ½ Onion
  • 150 g Rice
  • 100 g Chickpeas
  • ½ Yellow pepper (cubed)
  • 100 g Black beans (rinsed)
  • ½ tsp Cajun seasoning
  • ½ tsp Cumin (ground)
  • ½ tsp Smoked paprika
  • 1 handful Coriander
  • 2 Red bell peppers
  • Salad mix
  • 4 Cherry tomatoes
  • 1 Lemon (1 tbsp of lemon juice)
  • 1 tsp Salt
2

Instructions

  • Preheat the oven to 200°C and heat 1 tsp olive oil on a medium skillet.
  • Place the chickpeas and yellow pepper in a bowl, coat them in 1 tsp olive oil ¼ tsp cajun seasoning, ¼ tsp cumin and ¼ tsp smoked paprika. Place onto a baking tray and bake for 15 minutes.
  • Chop the onion and fry until translucent. Mix in the remaining spices (¼ tsp cajun seasoning, ¼ tsp cumin and ¼ tsp smoked paprika), fry until aromatic.
  • Mix in the tinned tomatoes, coriander, rice, black beans and a pinch of salt and fully coat the rice in all of the ingredients.
  • Remove the chickpeas and pepper from the oven and mix into the skillet with the burrito mix.
  • Halve the red peppers and remove the middle part and seeds. Lay them out on tin foil and scoop the burrito mix into them.
  • Wrap in the tinfoil and bake for 40 minutes.
  • For the salad: Mix 1 tbsp olive oil, 1 tbsp lemon juice, the halves cherry tomatoes and a few pinches of sea salt through the leaves.
  • Serve the peppers on a bed of the fresh salad.

Notes

Nutrition

Serving: 1ServingCalories: 346kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5.3gCholesterol: 0.15mgSodium: 218mgPotassium: 1104mgFiber: 14.4gSugar: 17.5gVitamin A: 319ugVitamin C: 292mgCalcium: 127mgIron: 4.4mg
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