stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Stuffed Peppers, Vegan MoFo recipe # 8

2 Comments

Stuffed Peppers

Stuffed Peppers

Wow , we are at recipe number 8 of Vegan MoFo, I must admit, it is a lot of work, but I love the energy it is creating.

So, for this recipe, I have done a stuffed pepper. Sweet red peppers are a delight. They have a wonderful sweet fresh taste. Perfect for the rice,veggie and black bean filling. The bonus, is, at this time of the year, red peppers are usually either growing in your garden or on sale at the store. I had to purchase mine, as my pepper plant is currently only bearing green peppers. If I can get the squirrels and chipmunks to stop eating the peppers, they may have a chance to turn red.

This recipe makes more than enough filling to have leftovers. I am planning to use the extra filling in a whole wheat wrap tomorrow for lunch with some avocado.

Stuffed Peppers

Stuffed Peppers

Stuffed Peppers

Makes 6

  • 6 Large Red/Yellow/Orange peppers, tops removed and set aside, seeds removed and discarded
  • 2 cups brown rice cooked
  • 1 tspn olive oil
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 cup cremini mushrooms finely diced
  • 4 garlic cloves minced
  • 2 cups roma tomato’s finely diced
  • 1 19oz can black beans drained and rinsed
  • 1 cup fresh corn kernels
  • 1/2 cup cilantro (or parsley) chopped
  • 1 lime juiced
  • Salt and pepper to taste

Preheat oven to 350 F

Bring large pot of water to boil. Add peppers and tops and allow to cook for approx 5 mins or until just a little soft. Remove from water and drain peppers upside down.

Stuffed Peppers

Stuffed Peppers

In large pan, heat olive oil over medium heat. Saute onion, carrot and mushrooms for 10 mins.

Add garlic, tomato’s, black beans and corn, continue to cook for an additional 5 mins.

Remove from heat. Add vegetable mixture to cooked rice. Season with salt and pepper, stir in cilantro or parsley and lime juice.

Grease baking dish. Place peppers (but not tops)  in right side up. loosely fill with vegetable/rice mixture. Bake for 20 mins.

Place reserved pepper tops on dish to the side, serve.

Depending on the size of the peppers, there may be more filling than needed. Extra filling is delicious in a wrap with some sliced avocado and /or humus.

Stuffed Peppers

Stuffed Peppers

Nutrition Facts
Serving Size 332 g
Amount Per Serving
Calories 156 Calories from Fat 18
% Daily Value*
Total Fat 2.0g 3%
Trans Fat 0.0g
Cholesterol 0mg  0%
Sodium  164mg 7%
Total Carbohydrates 30.3g 10%
Dietary Fiber 5.1g 20%
Sugars 5.8g
Protein    5.2g
Vitamin A   0% Vitamin C 59%
Calcium 2% Iron 23%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
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2 thoughts on “Stuffed Peppers, Vegan MoFo recipe # 8

  1. Lovely! I too love stuffed peppers, but usually I went to feta for the extra salty flavour it adds. But I must try this! 🙂

    Like

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