Real Recipe: Vegan Stuffed Peppers

Well hello there! Two weeks of school down, and so far so good. Last Sunday I had the place to myself, and decided to take the day to whip up some meals for the week. Not often that I get that kind of time on Sundays :)

On the menu was:

Vegan Stuffed Peppers

Chickpea Curry (also vegan)

Gluten-free Banana Muffins

I’ve been trying out the whole gluten-free thing for awhile on and off, but am really trying to make a serious commitment as of late. For the last two weeks I’ve been the majority gluten-free, and I really can tell the difference. I have had less digestive issues (bloating, gas, you know) and definitely haven’t felt as lethargic (no more food comas!). On Friday night however, I indulged in some spaghetti. And man, did I pay for it that night/the next day!

Anyway, in other news, my team got their first win this past week, and man did that feel good! Here’s one of my favorite pics from the night:

soccer

We just scored (if you couldn’t tell!) :)

Ok, back to the food. Having those meals all made up ahead of time was a big time saver this week. I had curry or stuffed peppers every day for lunch, and they were both delicious! The banana muffins, on the other hand, were not my favorite (although the bf apparently really enjoyed them). I’ve got to play around with that one a little more. Stay tuned…

As for today, I’m sharing the Vegan Stuffed Peppers recipe. For you meat-eating lovers out there, I promise this is just as filling as a meat version. Hearty, healthy, and delicious. What else can you ask for?! (Besides the dishes to do themselves?) :)

Enjoy!

Vegan Stuffed Peppers

(recipe adapted from The Corner Kitchen – http://thecornerkitchenblog.com/vegan-quinoa-stuffed-peppers/)

20130908_183700

Ingredients: 

4 bell peppers, halved and de-seeded (I used red, but green work well also!)

3 cups cooked quinoa

1 small onion, diced

1 15-ounce can black beans, drained

1 15-ounce can diced tomatoes

3 cups kale, chopped (can also use spinach)

2 jalapeños, de-seeded and minced

3 garlic cloves, minced

2 tsp cumin

2 tsp paprika

1 TBSP chili powder

1/4 cup fresh cilantro, chopped

oil, for sautéing

salt and pepper, to taste

Directions:

1) Preheat oven to 375. Place parchment paper on bottom of baking sheet (or grease bottom with oil).

2) Add 1 TBSP oil to pan. Sauté onions over medium heat until soft (about 5 minutes).

3) Add garlic, jalapeño, cumin, paprika, chili powder, salt and pepper. Cook for 1-2 more minutes or until fragrant.

4) Add kale, black beans, and tomatoes. Stir to combine and cook until heated through, about 5 more minutes. Stir in fresh cilantro.

5) Take mixture off heat. Stir in quinoa. Fill peppers with mixture.

6) Place peppers on baking sheet. Cover with tinfoil. Bake for 25 minutes or until peppers are cooked through.

7) Plate, serve, and enjoy!

What are some of your favorite meals to make ahead for a busy week? Leave a comment and let me know! I’m always looking for new ideas :)

Real Recipe: Vegan Stuffed Peppers
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Hearty, healthy, and full of flavor. Great as leftovers and easy to freeze for a quick meal in the future!
Ingredients
  • 4 bell peppers, halved and de-seeded (I used red, but green work well also!)
  • 3 cups cooked quinoa
  • 1 small onion, diced
  • 1 15-ounce can black beans, drained
  • 1 15-ounce can diced tomatoes
  • 3 cups kale, chopped (can also use spinach)
  • 2 jalapeños, de-seeded and minced
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 TBSP chili powder
  • ¼ cup fresh cilantro, chopped
  • oil, for sautéing
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 375. Place parchment paper on bottom of baking sheet (or grease bottom with oil).
  2. Add 1 TBSP oil to pan. Sauté onions over medium heat until soft (about 5 minutes).
  3. Add garlic, jalapeño, cumin, paprika, chili powder, salt and pepper. Cook for 1-2 more minutes or until fragrant.
  4. Add kale, black beans, and tomatoes. Stir to combine and cook until heated through, about 5 more minutes. Stir in fresh cilantro.
  5. Take mixture off heat. Stir in quinoa. Fill peppers with mixture.
  6. Place peppers on baking sheet. Cover with tinfoil. Bake for 25 minutes or until peppers are cooked through.
  7. Plate, serve, and enjoy!

Trackbacks

  1. […] didn’t go so well (or at least I didn’t think so, I posted about the bf liking them here). These, however, are delicious. And even better? You can’t tell they are gluten-free (or at […]

Leave a Reply