Sunday, April 27, 2014
I used several different recipes from Pinterest to create my own recipe for Stuffed Red Peppers. They're super tasty! I love them, but my family doesn't love the red pepper part of them so I usually just bake some of the filling by itself in a glass pan and they just eat it plain. I've also made a big pan of just the filling and then used it on salads with sliced avocados and vegan ranch dressing.
4-6* red peppers, halved and seeds removed
1 c. chopped onions
1 T. taco seasoning
1 cup frozen corn
1 can black beans, drained and rinsed
1/4 c. chopped cilantro
juice of one lime
1 1/2 -2 c. mango peach salsa
1 c. cooked brown rice
1 c. cooked quinoa (I use a mixture of red and white)
Preheat the oven to 400 degrees. Roast the pepper halves in a baking dish for 20-25 minutes until cooked through. Meanwhile, saute the onions and the taco seasoning in a little bit of water until the onions are translucent. Add the corn, black beans, cilantro, and lime juice. Stir in the salsa, brown rice, and quinoa. Spoon the filling into the red pepper halves and bake for an additional 15-20 minutes. Serve with sliced avocados and vegan sour cream or ranch.
*When I use four peppers, I have leftover filling and I bake it separately in it's own pan and either eat it plain or serve it on salads. If I use six peppers, it uses all of the filling.
Posted by Tine at 8:25 PM