A Fat Man's Journey (Working my way back…)

An Attempt to Journey from Fat to Fit in a Lifetime. Eat right, Eat less, Move more

Vegan Stuffed Peppers

6 Comments


              Vegan Stuffed Peppers

1 cup (dry) Quinoa made according to package directions
1 cup (dry) rice of your choice made according to package directions (we like ruby and black rice and multigrain as well as brown rice)
½ cup chopped mushrooms
½ cup chopped broccoli
½ cup chopped onion
4 crushed cloves of garlic
1 tablespoon vegetable oil
4 large bell peppers (red, green, yellow, orange….) Remove the tops and remove the seeds and as much of the soft ribbing as you can
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon favorite hot pepper sauce
Salt and pepper to taste

                                                         Cooking

Sauté the chopped vegetables until the onions are translucent adding the garlic close to the end of the sauté.
Mix the rice, quinoa and spices together in a bowl with the sautéed vegetables. Mix well but gently.
Stuff the peppers with the mix, filling the peppers until the stuffing is at least level with the top of the peppers. Do not pack tightly.
In a glass baking dish cook at 400 degrees until the peppers are tender. About 20-30 minutes
Serve with extra stuffing on the side.
We also serve with roasted winter squash such as Acorn, Butternut or Kabocha on the side and a crusty bread or naan…

IMG_1406

Naan, Stuffed Peppers (stuffed with Black Rice, TVP, carrot, broccoli, mushrooms and onion), a little of the stuffing on the side, some chutney and a piece of Kabocha.

6 thoughts on “Vegan Stuffed Peppers

  1. What does the acorn squash taste like? I’ve had spaghetti squash only.

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