Stuffed Bell Peppers Recipe (Vegetarian with vegan trade-offs)
So, I was going through some of my old files on my computer and I found this long lost footage from about two years ago of me making stuffed bell peppers! I was super excited to find this because for years, stuffed bell peppers have been one of my go to recipes and it is dope to see how the recipe has changed based on new discoveries and diet changes. When I made this video I was vegetarian with no thoughts or desires to go vegan, but now I have found great vegan alternatives for the ingredients that I used, which will be listed below! I hope you enjoy!
What you’ll need:
3 Bell Peppers (any color)
½ cup of cooked brown rice
½ cup of cooked quinoa
½ can of black beans, rinsed
½ yellow onion, chopped
About ⅓ cup of Boca veggie crumbles (I am not sure if these are vegan or not but now I use the Gardein beefless ground which I know for sure is vegan and delicious)
⅓ cup of monterey jack cheese (A great vegan alternative would be from So Delicious, for this recipe I use the mozzarella style cheese)
About ⅓ cup of cooked sweet corn (you can use either fresh corn or frozen, I’ve done both and it really makes no difference)
Seasonings (all are optional and all are to taste so shake to your heart’s content): 1 pack of sazon, adobo, smoked paprika, coriander, basil, cilantro, garlic powder
Preheat oven to 400 degrees f, then begin to prep your veggies. Chop the onion. Then, cut the bell pepper so that it can be filled by taking the tip of the knife around the perimeter of the stem then pulling it up from the stem. Once this is done the seeds should mostly pull all the way out, if not rinse under water until clean. Once clean pop the bell peppers in the oven so they can begin roasting.
With the stove on medium heat, pour the beans into a pot and add the seasonings along with half the portion of the onion you cut. Allow the onion to cook down a bit, this usually takes around five minutes. After that, let it simmer on low. Be sure to add a little bit of water to the pot so that you don’t burn the beans.
In a skillet on medium heat, add in the beans, rice and quinoa, corn, onion, and veggie crumble. Then add the seasonings again to the mixture stir everything around until it is completely cooked. Then you can add in your cheese and then the bell peppers are ready to be filled!
Stuff the bell peppers with the filling and then add a little cheese to the top and pop back into the oven until the cheese on top is melted and golden brown.
Let cool and serve!
If you try it out, snap a pic and post it on social media with #noshxnature so I can see!
