Vegan Vednesday Stuffed Peppers

  Stuffed peppers are not very photogenic but they are incredibly tasty. I have been trying to find easy and relatively quick hot meals to balance out the cold salads I eat so much of. Eating too much cold foods can slow down the metabolism so I am working to balance things out.

  With this recipe I did some research and reading other recipes and then adapting this to fit what works for me. Basically 45-60 minutes bake time at 350 is the important part. Many of the other recipes called for basil and oregano and more tomatoes. I wanted a more southwest flavor with cumin, i was out of oregano, and I had squash that needed to be eaten up!

  This has to be one of the easiest and most wonderfully flavorful recipes I have made. None of the 3 out of 4 spawn would eat them but that just meant more for the superhero and I to eat. If my oldest son would have been here I think he would have really liked this recipe.

  I am not a very good cook, yet,  but I am on a mission to learn. I am starting to really enjoy cooking now that I am taking a solid go at eating more veggies and enjoying it Is what I think is key to becoming a good cook. I am starting with simple recipes that call for foods rich in nutrition and with a high rate of success!

“Our food should be our medicine and our medicine should be our food.” –Hippocrates

3 Peppers. Any color will do although I prefer red.

1 1/2 cup cooked quinoa, I cooked enough for 2 cups but only use 1 1/2.

Spinach or kale, 2 cups finely chopped

Zucchini, about 2 cups chopped. I also have used yellow squash or summer squash.

Sweet onion but any kind of onion will do I used one small onion.

Salt, pepper, and  1 1/2 tsp cumin. The key is cumin!

1 tomatoe

Garlic

2 tbsp olive oil

Mumford and Sons Pandora station for mood.


Start by cooking your quinoa. It's very similar to cooking rice. Boil two cups of water and then stir in one cup quinoa. Stir, cover, and simmer between medium low and medium for 15 minutes.

Next put your chopped squash, onion, olive oil, spices, kale or spinach, and garlic in a skillet. I use a cast iron pan. Sautée on medium heat until everything is soft. I put a lid on to help it get soft but stir often.

Chop your tomato and set aside. Cut the peppers in half and carve off the stem and the seeds.

When the quinoa is ready mix 1 1/2 cups in a large bowl with the ingredients in the skillet and the chopped tomato. I added more cumin as well. Add to taste.

When it's mixed together Fill the pepper halves. Place on a cookie sheet. I have not covered the peppers but the tops do get brown and a bit crispy. I like that although you may want to cover the peppers.

Bake for 45-60 minutes depending on how big your peppers are. It only took 45 minutes when I used small green peppers yet took the whole hour when I used large red peppers.

And that's it! Watch your mouth when you try them as they are hot and you will have been smelling the yummyness and will be rather impatient!

Let me know if you try this recipe and please direct me to your favorite recipes too!

Cheers,

Angie Bee