#MeatlessMonday - Stuffed Peppers

Monday, December 29, 2014


Stuffed Peppers
(recipe from Husband)



Ingredients:
  • 4 green bell peppers
  • 2 cups long grain wild rice
  • 2 cans of organic black beans (rinsed)
  • 1 yellow onion
  • 3 - 4 carrots
  • 1/2 lb chopped button mushrooms
  • Fresh frozen whole kernel corn(about 1/2 lb)
  • 1 bag Daiya cheddar shreds
  • Seasoning:
    • 2 tsp garlic powder
    • 1/2 tsp black pepper
    • 1/2 tsp salt (Himalayan pink)
    • 1-2 tsp dried thyme
    • 1-2 tsp dried cilantro
Directions:
  1. Get the rice started in the rice maker first. 
  2. Next, cut the tops off of the bell peppers and clean them up to hold the contents. Find a baking dish that will hold all 4 peppers with leftover room for the extra filling. 
  3. Chop up the little bit of pepper from the tops that you cut off. Chop up the onion, mushroom, and carrots. Add all four ingredients to a pot and start simmering. 
  4. While this is simmering, preheat the oven to 400F and then place the peppers in the baking dish in the oven to pre-cook slightly - 10-15 mins. Remove from oven when done and lower temp to 375F.
  5. Once the onions, carrots, mushrooms, and pepper bits are getting soft, add the corn, stir it in, and remove from heat. 
  6. Season the mix here with thyme, dried cilantro leaves, black pepper, salt, and garlic powder. 
  7. Mix everything together and set to the side. 
  8. Once the rice is finished, dump it into the pot and mix it all up. 
  9. Add the black beans and mix. 
  10. Finally, dump in the bag of Daiya cheddar shreds and thoroughly mix everything up. 
  11. Pack the mixture into the 4 peppers and set them to the side. Dump the remaining filling into the baking dish and spread evenly, making 4 divots for your peppers to sit in. 
  12. Place the peppers in the divots and stick the whole thing in the oven to bake for 45 mins. 
  13. Once it's ready, remove from oven and let it cool for 10 mins or so. Serve as a whole pepper or serve a half pepper with extra filling from the pan.

Eat your fruits and veggies, kids.


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