Name: Juicy & Refreshing Peppers in Tomato Sauce | Whole Food Vegan
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 red peppers; 10 medium tomatoes; 1 onion; 3 cloves garlic; ½ tsp cumin; ¼ tsp black pepper; 2 tsp paprika; salt to taste; 1 tsp maple syrup; 2 tbsp ground flax seeds; ¼ bunch parsley; pinch sesame seeds; 3 cups cooked beans

Juicy & Refreshing Peppers in Tomato Sauce | Whole Food Vegan

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 2 Servings

Ingredients

8 red peppers
10 medium tomatoes
1 onion
3 cloves garlic
½ tsp cumin
¼ tsp black pepper
2 tsp paprika
salt to taste
1 tsp maple syrup
2 tbsp ground flax seeds
¼ bunch parsley
pinch sesame seeds
3 cups cooked beans

Instructions

Preheat the oven to 400°F (200°C).
Put the cored peppers on a baking sheet and bake for 30 mins.
To peel them easily, place the roasted peppers in a pot and cover with the lid for 15 mins.
Meanwhile, place the tomatoes in a pot with boiling water for 2 mins. Take them out and peel.
Combine the onion and peeled tomatoes in a food processor. Pulse until finely chopped.
Pour the tomato sauce into a pot. Fold in the seasoning (cumin,
black pepper, paprika, salt, and Maple syrup). Cook for about 25-30 mins
or until it thickens.
Lastly, add the pressed garlic and ground flax seeds. Stir everything well.
Cut the peeled, roasted peppers into strips and garnish with the tomato sauce.
Pulse the beans with a pinch of salt in a food processor until smooth. Add to the main dish.
Sprinkle with chopped parsley and some sesame seeds.
Enjoy!

Notes

I pour a small amount of water at the bottom of the baking sheet
just to cover it when I bake the peppers, but it is not necessary.
When you pulse the beans in the food processor you may add a small amount of water just to go easily.

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