The other night I made my boyfriend and myself some AWESOME stuffed peppers. This recipe is totally vegan, but I will mention areas that you can add meat or cheese if you want to make them non-vegan!
Obviously the first thing you need to do is cut your peppers in half and take the seeds and everything out (like above picture). Preheat your oven to 400 degrees Fahrenheit
Line a baking sheet with tin foil or parchment paper and lay your peppers across. Add some olive oil to both sides of each slice. Once the oven is preheated, placed the peppers in the oven for about 15 minutes while you prepare the rest of your ingredients.
Although I was following a recipe, I tend to put my own amounts of the given ingredients in rather than following to a T. I will write down all of the ingredients for you guys at the end of the post for you to follow specifically. Chop up the mushroom into as small of pieces as you want. While doing this begin cooking your quinoa according to the package.
You are going to heat a bit more olive oil in a skillet and add the mushrooms and garlic. After about 5 minutes you are going to add the vegetable broth, tomato paste, and the remaining spices and bring it to a simmer again for about 2 minutes.
Combine the quinoa, corn, and beans. Then add the vegetable broth combination from the skillet to your pot of quinoa, corn and beans. Stir this whole combination together so it is well mixed. Here is where you could easily add some chicken or beef if you would like.
Evenly distribute the "concoction" between your peppers and bake for another 5(ish) minutes. This is a good spot to add some shredded cheese if you would like to.
Remove from the oven and serve! I added salsa to mine and it was AMAZING!
Me and my boyfriend loved this healthy vegan dinner option and will definitely be making it again. I made more "insides" than I had room for because of my lack of peppers, so I used the leftovers for the next few days to make salads and other meals. It was perfect!
Peppers (as many as you want to make)
1 cup quinoa
1tablespoon olive oil (I eye ball this one, I don't measure)
8 oz. chopped mushroom (I don't measure, I just add what looks good!)
1 tablespoon tomato paste (yes, I measure this)
2 teaspoons chilli powder (totally eyeball it!)
½ teaspoon paprika (eyeball it, again)
¼ teaspoon cinnamon (can you guess it? Yup, eyeball this too!)
1 ½ teaspoons cumin (eyeballed for me)
1 teaspoon oregano (yup, eyeballed)
1 teaspoon salt (shockingly, I do measure my salt out!)
2 cups low sodium vegetable broth (measured)
1 cup corn (definitely did more)
1 15 oz can of black beans, rinsed and drained.
Enjoy your dinner, loves!
I would love to hear your spins on this recipe!