Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 cup fresh wholegrain breadcrumbs
- 4 large multicolour capsicums, halved lengthways
- 1 red onion
- 5milliliter extra virgin olive oil spray
- 1/2tablespoons olive oil
- 3/4 cup sunflower seeds
- 1 Macro bean burger mix
- 2 cup carrots
- 1 cup grated vegan cheddar cheese
Nutrition per serving
3000kJ
Protein
26.2grams
Sugars
19.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line two baking trays with baking paper.
Step 2 of 4
In a medium bowl, combine burger mix with 300ml of boiling water. Mix thoroughly, then let stand for 10 minutes to soften. Stir through breadcrumbs, then crumble mixture onto one of the prepared baking trays. Spray lightly with oil and bake for 15 minutes or until edges are crisp.
Step 3 of 4
Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and sauté for 2 minutes. Add frozen vegetables and cook for 2 minutes or until vegetables are thawed. Add burger mix, sunflower seeds and ? cup grated cheese and mix to combine. Season with pepper.
Step 4 of 4
Place capsicums cut-side up on the remaining prepared tray. Stuff capsicums with bean mixture and sprinkle with remaining cheese. Bake for 20 minutes or until capsicum shells are tender.
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