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Palestinian Spiced Peppers with Crispy Seitan & Tomato-Caper Relish
2 Serving Dinner

Palestinian Spiced Peppers

with Crispy Seitan & Tomato-Caper Relish

Tags: High-Protein, <600 Calories, Nut-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
480
FAT
2g
CARBOHYDRATES
78g
PROTEIN
43g

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INGREDIENTS

  1. ½ cup basmati rice
  2. 6 mini sweet peppers
  3. 8 oz seitan, thinly sliced
  4. 2 tsp ras el hanout
  5. 1 yellow onion, peeled and diced
  6. 2 garlic cloves, peeled and diced
  7. 1 lemon, zested and juiced (divided)
  8. 2 tbsp golden raisins
  9. 1 Roma tomato, diced
  10. 2 tbsp capers
  11. 1 tsp dried dill
  12. 1 tsp vegetable oil*
  13. 2 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet, Baking sheet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
480
FAT
2g
CARBOHYDRATES
78g
PROTEIN
43g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add basmati rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes.

2
Roast the peppers

Set the oven to broil on high. Add mini sweet peppers, 1 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, toss, and broil until peppers are charred in places, 5 to 7 minutes.

3
Crisp the seitan

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add seitan and cook until crispy in places, 5 to 6 minutes. Sprinkle with ras el hanout and a pinch of salt. Add onion and garlic. Cook until vegetables are tender and aromatic, 3 to 5 minutes.

4
Make tomato-caper relish

Add just half the lemon juice, raisins, tomato, capers, 1 tbsp olive oil, and a pinch of salt and pepper to a bowl and stir the tomato-caper relish.

5
Serve

Fluff rice with a fork and add lemon zest, remaining lemon juice, and dill. Stir to combine. Divide the lemony dill rice and crispy seitan between plates and add Palestinian spiced peppers. Top with tomato-caper relish. Tuck in!

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