Bell Pepper Sandwich by @feelgoodfoodie

10 min
Easy

1 serving

🫑

170 g

Bell Pepper

🦃

Turkey

🍱

43 g

Tofurky

🟡

5 ml

Mustard

🌰

2 g

Everything Seasoning

🥑

70 g

Avocado

🍅

60 g

Tomato

🧂

0.3 g

Sea Salt

🥬

12 g

Lettuce

Preparation Steps

  1. Step 1/9

    Wash and dry the bell pepper, tomato, avocado, and lettuce.

    bell pepper
    tomato
    avocado
    lettuce

  2. Step 2/9

    Cut the bell pepper lengthwise through the stem to create two sandwich halves.

    bell pepper
    🔪chef's knife
    🪵cutting board

  3. Step 3/9

    Remove the seeds and white ribs from both bell pepper halves.

    bell pepper
    🔪chef's knife
    🪵cutting board

  4. Step 4/9

    Slice 1/2 tomato and 1/2 avocado into thin slices.

    tomato
    avocado
    🔪chef's knife
    🪵cutting board

  5. Step 5/9

    Spread 1 teaspoon mustard over the cut side of one bell pepper half.

    mustard
    bell pepper
    🥄spoon

  6. Step 6/9

    Layer the 2 Tofurky slices and avocado slices on the mustard-coated pepper half.

    Tofurky slices
    avocado
    bell pepper

  7. Step 7/9

    Add the tomato slices and lettuce leaf over the Tofurky.

    tomato
    lettuce
    Tofurky slices

  8. Step 8/9

    Sprinkle 1/2 teaspoon everything bagel seasoning and a small pinch of sea salt over the fillings.

    everything bagel seasoning
    sea salt

  9. Step 9/9

    Close the sandwich with the remaining bell pepper half and serve immediately.

    bell pepper

Composition

Ingredients

Types

Vegetables, Condiments, Fruit, Seasonings

Ingredients

Bell pepper, Turkey, Tofurky, Mustard, Everything seasoning, Avocado, Tomato, Sea salt, Lettuce

Allergens

Mustard

Dietetics

Dietary regimen

Vegetarian, Vegan, Gluten-free, Low-carbohydrate, Dairy-free, Egg-free, No-cook, Plant-based

Calories

245 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 20g, Dietary fiber: 10g, Total fat: 13g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 850mg, Sodium: 620mg, Iron: 2.4mg, Calcium: 55mg

Vitamins

Vitamin C: 170mg, Vitamin K: 42mcg, Vitamin E: 2.8mg, Folate: 115mcg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Sandwich, Lunch

Occasions

Lunch, Work lunch, School lunch, Quick meal, Picnic

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crisp, Creamy, Fresh, Juicy

Flavors

Fresh, Savory, Tangy, Salty, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Avoid direct sunlight,Discard after 2 hours), fridge : 24 min (Store in an airtight container,Keep below 4°C / 40°F,Add avocado just before eating when possible to limit browning), freezer : 0 min (Not recommended because the raw vegetables will lose their crisp texture)