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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. 1 yellow onion
  3. 2 garlic cloves
  4. 8 oz seitan
  5. 1 Roma tomato
  6. 1 lemon
  7. 2 tbsp golden raisins
  8. 6 mini sweet peppers
  9. 2 tsp ras el hanout
  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
Prepare the produce

Peel and dice the onion. Peel and mince the garlic. Slice the seitan. Dice the tomato. Zest, halve, and juice the lemon. Add lemon juice and raisins to a small bowl and set aside.

3
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 blackened in places, 5 to 7 minutes.

4
Crisp the seitan

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

5
Make tomato-caper relish

Leave the raisins in the small bowl, and pour out just half of the lemon juice in which they soaked, keeping the remaining lemon juice in the bowl. Add diced tomato, capers, 1 tbsp olive oil, and a pinch of salt and pepper to the bowl and stir the tomato-caper relish.

6
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 top with Palestinian spiced peppers. Add tomato-caper relish on top. Tuck in!

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