Vegetarian Stuffed Peppers

Standard

Stuffed peppers are one of Husband’s favorites. It’s an American staple that can very easily be turned into something that’s vegetarian friendly, and healthy! I made these pretty protein-packed and substituted in quinoa for the traditional rice. Additionally, you can make this recipe very easily for the non-vegetarian set. One of the rules for when I gave up land animals was that Husband and Ben didn’t need to become vegetarians along with me. Therefore, I often have to make 1.5 meals for dinner. Generally, not a big deal. What makes this meal awesome is that it is very quick to make and can easily be a week-night meal (especially if you make the quinoa ahead of time). One of the keys to this recipe is that I brown the met first (for the non-vegetarian filling). By browning the meat first, you cut down on the wait time substantially.

 Stuffed Peppers

(Serves 4-5; Hands on time: 20 min; Baking time: 20 min)

6 large-ish bell peppers (whatever colors you like)

1 cup shredded Cheddar cheese for topping

Vegetarian Filling

1 cup of dry quinoa

2 cups vegetable stock

1/2 cup finely diced red onion

1 can reduced sodium black beans, rinsed, drained, and coarsely chopped

1 tsp garlic powder

1/2 tsp salt

1/4 tsp cumin

Dash cayenne pepper

Non-Vegetarian Filling

1 lb. ground turkey

Taco seasoning

  1. Preheat the oven to 375.
  2. In a 1 1/2 quart sauce pan, bring quinoa and stock to a boil. Once it is boiling, reduce the heat to a simmer, cover, and allow to cook until the quinoa becomes translucent (approximately 10-15 minutes). When the quinoa has about 5 minutes left to cook, add in the onion.
  3. As the quinoa cooks, brown the ground turkey. After the turkey is browned, add in the taco seasoning and a 1/4 of water. Cook until the water is absorbed/evaporated.
  4. When the quinoa is done cooking, divide it roughly evenly between two medium bowls. Add in the turkey to one bowl, and mix to combine. In the other bowl, add in the coarsely chopped black beans and spices and mix to combine.
  5. In preparing the peppers to be stuffed, cut off the stem and remove the seeds and ribs. Cut a small bit off of the bottom so that the pepper will stand on a jellyroll pan.
  6. Stuff the peppers to the brim. For my recipe, I had 4 non-vegetarian peppers and two vegetarian peppers. Top each of the peppers with shredded cheese.
  7. Bake for 20 minutes and serve!
Vegetarian stuffed peppers. Look at all that protein-y goodness!

Vegetarian stuffed peppers. Look at all that protein-y goodness!

At first, Ben was unconvinced about the whole thing. However, I added some garam masala, and he ate it right up. He is a weird, weird kid.

 

This is an action shot of Ben eating garam masala straight. I have an odd child.

This is an action shot of Ben eating garam masala straight. I have an odd child.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s