Bell Pepper Burrito

Healthy, quick, and delicious burritos filled with veggies make a hearty and filling snack. The best part is it’s the go meal that can be carried to the picnics. The flavour of rice and veggies wrapped with salsa makes it a delicious burrito.

For a Serving Size of Two:

Ingredients:

• 3 large bell peppers (any color, halved and seeded)
• 60 grams cooked rice
• 60 grams kidney beans
• 50 grams cooked corn
• 40 grams chopped onion
• 40 grams chopped tomato
• 30 grams feta cheese
• 1 tablespoon olive oil
• 2 mined garlic cloves
• 1/2 teaspoon cumin powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons coriander
• 2 tablespoons greek yogurt

Procedure:

• Heat  olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent. Add the diced tomato and cook for a few minutes until slightly softened.
• Stir in the cooked rice, beans, and corn.
• Season with cumin powder, paprika, salt, and black pepper. Mix well and cook for another 2-3 minutes. Add cheese to the filling and mix until melted.
• Preheat the oven to 190°C (375°F). Cut the bell peppers in half and remove the seeds and membranes. Place the pepper halves cut-side up on a baking sheet.
• Bake for 15-20 minutes, until the peppers are tender but still firm enough to hold their shape.
• Lay a tortilla flat on a clean surface.
• Spoon the prepared filling onto the center of the tortilla.
• Place one baked bell pepper half on top of the filling. If the pepper halves are large, you may need to slice them into smaller pieces to fit.
• Fold the sides of the tortilla over the filling and then roll it up from the bottom to form a wrap.
• Serve with a dollop of sour cream or Greek yogurt.

Nutritional Benefits:

Nutritional Information:

• Calories: 548 kcal
• Protein: 20.4 g
• Carbohydrates: 70.6 g
• Fat: 24.8 g